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Roasted Root Vegetables
 

Roasted Root Vegetables

This is a Gluten Free Recipe

Whether from farmer's market, the grocery store, or your own backyard, roasted root vegetables make a gorgeous side dish or appetizer. Slightly browned and tender, they're as soft as snow but way more flavorful! Color your plate with a nutritious array of fresh veggies that bake in half an hour! They're the perfect accent to a wintery main course. 

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servings Makes 8 servings 8
preparation time PREP 20 minutes
total time TOTAL Less than 1 hour

Ingredients

  • 1 (1-pound) butternut squash, peeled and cut into 2-inch pieces
  • 8 ounces small new potatoes, halved
  • 8 ounces beets, peeled and cut into 2-inch pieces
  • 8 ounces turnips, peeled and cut into 2-inch pieces
  • 3 carrots, peeled and cut into 2-inch pieces
  • 3 large shallots, quartered
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons light brown sugar
  • 1½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ½ cup chopped fresh parsley leaves

Directions

  1. Heat oven to 400°F.
  2. In large bowl, toss together butternut squash, potatoes, beets, turnips, carrots, shallot, rosemary, olive oil, brown sugar, salt and pepper.
  3. Transfer mixture to 2 parchment paper-lined jellyroll pans; spread in single layer. Bake 30 minutes, stirring half way through, until vegetables are tender and slightly browned.
  4. Garnish with chopped fresh parsley leaves, if desired.

RECIPE NUTRITION INFORMATION

Per Serving

Calories110

Protein2g

Carbohydrates22g

Fiber4g

Sugars8g

Fat2g

Cholesterol0mg

Sodium410mg

Saturated Fat0g

REVIEWS OF THIS RECIPE

Roasted Root Vegetables