Roasted Root Vegetables

Roasted Root Vegetables

Prep 30 minutes | Cook 40-45 minutes | Total 1 hour 15 minutes
6 servings


  1. sweet potatoes, peeled and cut into cubes
  2. turnips, peeled and cut into cubes
  3. onion, cut into chunks
  4. 1 1/2 pounds baby carrots
  5. 2 tablespoons vegetable oil
  6. garlic cloves, crushed
  7. 1/4 teaspoon black pepper


Preheat oven to 425°
  1. Place cut vegetables in large bowl.  Add vegetable oil, garlic and pepper; toss to coat. 
  2. Place coated vegetables on a cookie sheet.
  3. Bake 40-45 minutes or until vegetables are tender and browned; stirring occasionally.
Cover your cookie sheet with parchment paper or foil for easy clean-up.

"Such a nice fall dish to go with any meat item."

Nutrition Information

Calories: 130
Fat: 5 g
Cholesterol: 0 mg
Sodium: 100 mg
Carbohydrate: 20 g
Dietary fiber: 4 g
Protein: 2 g