Roasted Root Vegetables

Roasted Root Vegetables

Roasted Root Vegetables

By Food Network
Serves 8

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Details
  • Servings:   8
  • Calories:   77
  • Protein:   3g
  •  
  • Fiber:   5g
  • Sugar:   6g
  • Carb Total:   14g
  •  
  • Trans Fat:   0g
  • Saturated:   1g
  • Fat Total:   1g
  •  
  • Diet:   Low-Fat
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • chinese
Comments
Ingredients
  • 1/2 pound parsnips, peeled and cut into rough 1-inch chunks
  • 1/2 pound celery root, peeled and cut into rough 1-inch chunks
  • 1/2 pound beets, boiled, skin removed, and cut into rough 1-inch chunks
  • 1/2 pound rutabaga, peeled and cut into rough 1-inch chunks
  • 1/2 pound butternut or other firm squash, peeled and cut into rough 1-inch chunks
  • 1 onion, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 bunch fresh oregano, leaves only, coarsely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
Instructions

Roasted Root Vegetables serves 8 original recipe by Food Network.

View original preparation instructions

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