Roasted Root Vegetables

Ingredients

• 1 1/2 pounds assorted root vegetables, such as parsnips, carrots and beets
• 2 tablespoons olive oil
• salt to taste
• freshly ground black pepper
• parsley for garnish

Directions

Note: use assorted Root vegetables, such as parsnips, carrots, beets

Directions:
1. Preheat oven to 450°F.

2. Peel and cut vegetables into 1/2″ cubes.

3. Toss the vegetables in olive oil and season with salt and pepper.

4. Place on a baking sheet (you may want to line the pan with foil or spray with a cooking spray).

5. Roast in the oven for 15 to 20 minutes. Vegetables are cooked when they are easily pierced by a fork. If you cut your veggies larger than 1/2-inch dice, they may take a bit longer.

6. Optional garnish with parsley

Nutrition Information:
Amount per Serving
Calories: 153
Total Fat: 3g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 178mg
Total Carbohydrates: 31g
Dietary Fiber: 6g
Protein: 3g