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Roasted Root Vegetables

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Roasted Root Vegetables
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  • Makes: 4 servings

A variety of root vegetables like sweet potatoes, beets, and turnips make this colorful dish festive and nutritious.

Ingredients

  • 4 root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) (medium)
  • 2 carrot (chopped)
  • 1 onion (medium, chopped)
  • 1/4 cup vegetable oil
  • 3 tablespoon Parmesan cheese

Directions

1. Preheat oven to 350 degrees.

2. Cut vegetables into large chunks.

3. Place in a medium bowl and pour oil over top. Add seasonings or Parmesan and mix well.

4. Spread an even layer on a baking sheet.

5. Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.

Source: Montana State University Extension Service, Montana Extension Nutrition Education Program
Recetas del Sitio Web

Nutrition Information

Serving Size: 1/4 of recipe (297g)
Nutrients Amount
Calories 323
Total Fat N/A
Saturated Fat 2 g
Cholesterol 3 mg
Sodium 87 mg
Total Carbohydrate 43 g
Dietary Fiber 6 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 6 g
Vitamin D 0 mcg
Calcium 86 mg
Iron 2 mg
Potassium 1038 mg
N/A - data is not available
Nutrients Amount
Calories 323
Saturated Fat 2 g
Monounsaturated Fat 6 g
Polyunsaturated Fat 6 g
Linoleic Acid 5 g
a-Linolenic Acid 1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 3 mg
Total Carbohydrate 43 g
Dietary Fiber 6 g
Total Sugars 4 g
Added Sugars 0 g
Protein 6 g
Minerals
Calcium 86 mg
Potassium 1038 mg
Sodium 87 mg
Copper 256 mcg
Iron 2 mg
Magnesium 57 mg
Phosphorus 166 mg
Selenium 2 mcg
Zinc 1 mg
Vitamins
Vitamin A 262 mcg RAE
Vitamin B6 1 mg
Vitamin B12 0 mcg
Vitamin C 46 mg
Vitamin D 0 mcg
Vitamin E 2 mg
Vitamin K 23 mcg
Folate 45 mcg DFE
Thiamin 0 mg
Riboflavin 0 mg
Niacin 3 mg
Choline 31 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

CMP Food Groups
MyPlate Food Groups
Vegetables
1 3/4 cups
Dairy
1/4 cups

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