Sides
Mixed Root Vegetable Roast
Makes 6 servings
Mixed Root Vegetable Roast
Makes 6 servings
The list of vegetables is merely a suggestion — choose a colorful variety from whatever is available.
Nutritional information per serving:Calories 147 (42% from fat)
carb. 20g
pro. 3g
fat 7g
sat. fat 1g
chol. 0mg
sod. 244mg
calc. 40mg
fiber 4g
carb. 20g
pro. 3g
fat 7g
sat. fat 1g
chol. 0mg
sod. 244mg
calc. 40mg
fiber 4g
Ingredients
- 2garlic cloves, smashed
- ½large red onion, cut on the root into 6 wedges
- ½medium to large fennel bulb, cut into ½-inch slices
- 1medium beet, scrubbed and cut into ½ to 1-inch pieces
- ½medium to large turnip, peeled and cut into ½ to 1-inch
pieces - 1small to medium sweet potato, peeled and cut into ½ to 1-inch pieces
- 2small red potatoes, quartered
- 1cup Brussels sprouts, halved
- 2sprigs fresh rosemary
- 2sprigs fresh thyme
- 3tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Preparation
- 1. Set the oven to Roast at 450°F for 25 minutes with the rack in position 2. Line the baking pan with foil.
- 2. While the oven is preheating, gently toss all of the ingredients into a large bowl to coat with the olive oil, salt and pepper. Transfer to the prepared baking pan.
- 3. Once preheated, place the pan into the oven. Bake for the allotted time, or until the vegetables are browned and tender.
- 4. Transfer to a platter and serve.