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Roasted Root Vegetables

Roasted Root Vegetables
Number of Servings: 8 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 45 minutes Source: Sara Floor
Food Groups: Vegetables
Holiday: Thanksgiving
Main Ingredient: Vegetables
Meal Type: Dinner Entrée


2 teaspoons Olive oil
1 1/4 pounds Turnips
1 1/4 pounds Parsnips
1 1/4 pounds Carrots
1 1/4 pounds Sweet Potatoes
1 1/4 pounds Rutabagas
Salt and pepper to taste


Preheat oven to 425 degrees F

Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour olive oil and sprinkle with salt and pepper. Toss to coat.

Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

Nutrient Information
Calories: 306
Total Fat: 5 g
Saturated Fat:
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 151 mg
Carbohydrates: 59 g
Protein: 4 g
Fiber: 11 g
Vitamin A:
Vitamin C:
Calcium: 5 mg

Cook's Notes: