ROASTED ROOT VEGETABLE MEDLEY
Pair these roasted root vegetables with a meaty entree for a mouthwatering winter meal.-Mindy Ilar, St Albans, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place the carrots, red onions and potatoes in two greased 15x10x1-in. baking pans. In a small bowl, combine the oil, salt and garlic powder. Drizzle evenly over vegetables; toss to coat. , Place beets in pans (do not stir). Bake, uncovered, at 425° for 40-45 minutes or until vegetables are tender. Sprinkle with green onions.
Nutrition Facts : Calories 130 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.
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Md nor Mohammad
[email protected]This recipe is a great way to use up leftover root vegetables.
Marcy Kleckner
[email protected]I'm not a fan of turnips, but I really enjoyed them in this recipe. The roasting process brought out their sweetness.
Khloe Taylor
[email protected]I'm a vegetarian and I'm always looking for new and interesting ways to cook vegetables. This recipe is a great addition to my repertoire.
ARBAZ 66
[email protected]I made this recipe for a dinner party and it was a big hit! Everyone loved the vegetables and they were gone in minutes.
Trinity Rand
[email protected]I followed the recipe exactly and the vegetables came out perfect. They were roasted to perfection and had a great caramelized flavor.
Michelle Martin
[email protected]This recipe was easy to follow and the results were delicious. I highly recommend it!
Farooq Sarwar
[email protected]I'm not a big fan of root vegetables, but this recipe changed my mind! The vegetables were so flavorful and tender. I will definitely be making this again.
Poseidon
[email protected]This roasted root vegetable medley was a hit with my family! The vegetables were perfectly roasted and had a great flavor. I especially loved the parsnips and carrots.