Roasting brings out the natural sweetness of vegetables. Enjoy this combo of root veggies enhanced with herbs.
Herb Roasted Root Vegetables
- Prep Time 15 min
- Total 1 hr 10 min
- Servings 6
- Ingredients 7
Ingredients
- 2 medium turnips, peeled, cut into 1-inch pieces (3 cups)
- 2 medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)
- 1 medium red onion, cut into 1-inch wedges (1 cup)
- 1 cup ready-to-eat baby-cut carrots
- Cooking spray
- 2 teaspoons Italian seasoning
- 1/2 teaspoon coarse salt
Instructions
-
Step1Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Spray with cooking spray (2 or 3 seconds). Sprinkle with Italian seasoning and salt.
-
Step2Roast uncovered 45 to 55 minutes, stirring once, until vegetables are tender.
Nutrition
50
Calories
0g
Total Fat
1g
Protein
12g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 50
- Calories from Fat
- 0
- Total Fat
- 0g
- 0%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 230mg
- 9%
- Potassium
- 280mg
- 8%
- Total Carbohydrate
- 12g
- 4%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 5g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 10%
- 10%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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