Roasted Potatoes, Carrots and Parsnips
Nutrition per Serving
90
Calories
1g
Protein
16g
Carbs
3g
Fat
Roasting vegetables is the best way to bring out their natural sweet flavor. It's easy to do and these three fall veggies make a tasty medley.
Ingredients
5 large (2 ¾ ounces each) carrots, peeled, ends trimmed, sliced on diagonal
4 large (5 ounces each) parsnips, peeled, ends trimmed, sliced on diagonal
2 (5 ounces each) sweet potatoes, peeled, cut into medium cubes
2 tablespoons olive oil
1 teaspoon kosher salt
2 tablespoons fresh herbs (thyme, oregano, sage, or rosemary)
Freshly ground black pepper, to taste
Instructions
Heat the oven to 450 degrees F. In a large bowl, combine the vegetables with the oil, salt, and herbs. Toss to coat.
Arrange vegetables on two parchment paper-lined baking sheets. Roast until soft on the inside and browned on the outside, about 20-30 minutes. Flip the vegetables halfway through the cooking.
Serve warm or at room temperature.
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