ROASTED ROOT VEGGIES
Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.-Rebecca Dornfeld, Grass Lake, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Toss all of the ingredients in a large bowl. Transfer to a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
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Meet Bhatti
[email protected]These roasted root veggies are the perfect addition to any fall or winter meal. They're easy to make and always a crowd-pleaser. I love the combination of sweet and savory flavors.
Alizwa Madliswana
[email protected]I've made this recipe several times now and it's always a winner. The veggies are always perfectly roasted and the spices add just the right amount of flavor. I highly recommend this recipe!
Bernard Musembi
[email protected]This is a great recipe for a healthy and delicious side dish. The veggies are roasted to perfection and the balsamic vinegar adds a nice tang. I will definitely be making this again.
Nur hossain Ainan
[email protected]I'm not a big fan of root vegetables, but I actually really enjoyed this recipe. The veggies were roasted to perfection and the spices were just right. I'll definitely be making this again.
chi
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the roasted root veggies, and they always ask for seconds.
Kami Chandio
[email protected]I love the way the different root vegetables roast together in this recipe. The carrots and parsnips get nice and caramelized, while the sweet potatoes stay soft and fluffy. It's a great combination of textures and flavors.
Marie Banister
[email protected]This recipe is a great way to use up leftover root vegetables. I always have a few carrots, parsnips, and sweet potatoes in my fridge, and this recipe is a great way to use them up before they go bad.
Catrina Brunson
[email protected]I've made this recipe several times now and it's always a hit with my family. The veggies are always perfectly roasted and the balsamic vinegar adds a nice touch of acidity. I highly recommend this recipe!
Mohamed Quais
[email protected]This is a great recipe for a quick and easy side dish. The veggies are roasted in just 30 minutes and they're always delicious. I especially love the way the carrots caramelize in the oven.
GOLD YT
[email protected]I'm always looking for new ways to cook root vegetables, and this recipe is definitely a keeper. The veggies were roasted to perfection and the spices were just right. I'll definitely be making this again.
Ishaq Pathan
[email protected]These roasted root veggies are the perfect addition to any fall or winter meal. They're easy to make and always a crowd-pleaser. I love the combination of sweet and savory flavors.
Md Umar
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The veggies were so flavorful and the roasting process really brought out their natural sweetness. I'll definitely be making this again.
Garezy Prince
[email protected]This is a great recipe for a healthy and delicious side dish. The veggies are roasted to perfection and the balsamic vinegar adds a nice tang. I will definitely be making this again.
iblankedurmommy
[email protected]I've made this recipe several times now and it's always a winner. The veggies are always perfectly roasted and the spices add just the right amount of flavor. I highly recommend this recipe!
Oyinmowo Monica
[email protected]These roasted root veggies were a hit at our dinner party! The colors were so vibrant and the flavors were incredible. We especially loved the parsnips and sweet potatoes.