ROASTED ROOT VEGETABLES (1 WW POINT)
Found this recipe in Taste of Home by Kerry Sullivan. WW points caluculated using the nutritional analysis provided in the cookbook. One serving is 3/4 cup.
Provided by Trixyinaz
Categories Vegetable
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes, carrots, turnips and garlic in a 9 x 13 x 2 inch baking dish sprayed with PAM.
- Drizzle with oil; sprinkle with rosemary, salt and pepper.
- Stir to coat.
- Bake, uncovered, at 350 degrees for 35 minutes.
- Increase temperature to 450 degrees and bake 10 to 15 minutes longer or until veggies are tender.
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Mind Gaze
[email protected]Two thumbs up!
Bella Squires
[email protected]5 stars!
Chidiebere Favour
[email protected]I highly recommend this recipe.
My Zecret
[email protected]This is the best roasted root vegetable recipe I've ever tried.
Zen Martin
[email protected]This recipe is a keeper. I'll definitely be making it again and again.
Magic Cruz
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, and the results are amazing.
Waqas Latif
[email protected]This recipe is a great way to save money on your grocery bill. Root vegetables are relatively inexpensive, and this recipe makes a lot of food.
Ms J DivaOfDesign
[email protected]I love how healthy this recipe is. The roasted root vegetables are packed with nutrients, and they're a great way to get your daily dose of fruits and vegetables.
Jagat Saud
[email protected]This recipe is a great way to add some color and variety to your dinner plate. The roasted root vegetables are a beautiful addition to any meal.
Jaiden McNabb
[email protected]I made this recipe for a potluck dinner, and it was a huge hit. Everyone loved the roasted root vegetables, and they were all asking for the recipe.
Miru tiru
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the roasted root vegetables, and they always ask for seconds.
SIYABONGA MAZEBUKO
[email protected]I love the combination of root vegetables in this recipe. The carrots, parsnips, and turnips all have different flavors and textures, and they complement each other perfectly.
Travis Lopez
[email protected]This recipe is a great way to use up leftover root vegetables. I always have a few carrots, parsnips, and turnips in my fridge, and this recipe is a great way to use them up.
SYED MUNEEB HUSSAIN
[email protected]I'm not usually a fan of root vegetables, but this recipe changed my mind. The vegetables were roasted to perfection and the flavors were amazing. I'll definitely be making this recipe again.
Neaveh Sanders
[email protected]These roasted root vegetables are so delicious and versatile. I've served them as a side dish, in salads, and even as a main course. They're always a hit.
OM AL BARAA
[email protected]I love how easy this recipe is to make. I just toss the vegetables with some olive oil and spices, and then roast them in the oven. It's a great way to get a healthy meal on the table in no time.
Sangita Yadav
[email protected]This is a great recipe for a healthy and delicious side dish. The vegetables are roasted to perfection and the herbs and spices add a lot of flavor.
Ntuthuko Muthwa
[email protected]I've made this recipe several times now, and it's always a winner. The vegetables are always perfectly roasted and the flavors are amazing.
Ziyanda Khomo
[email protected]These roasted root vegetables were a hit at our dinner party last night! They were so flavorful and colorful, and everyone loved them.