Roasted Root Vegetables

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Servings: 4 Prep: 15 min Cook: 30 min Dairy Free Gluten Free Low Carb Paleo Pescetarian Vegan Vegetarian Homestyle Kids Oven Simple Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Parsnips, Sweet Potato

Ingredients

3 carrots

2 parsnips ⚠

1 sweet potato ⚠

2 tablespoons extra virgin olive oil, or fat of choice

¾ teaspoon sea salt, plus more to taste

ground black pepper, to taste

Instructions

1. Preheat oven to 425F. Chop carrots, parsnips, and sweet potatoes into 1 inch pieces.

2. Place the vegetables in a shallow baking dish just big enough to fit in a single layer along. Add oil and toss to coat.

3. Place dish, uncovered, on the center rack of the oven. After 20 minutes, gently turn the vegetables.

4. Season generously with sea salt and black pepper and bake about 10 more minutes, until tender and lightly golden-brown.

Per serving incomplete

5383

Cal

Carbs

630g

Fat

Protein

Carbs 0%

Fat 100%

Protein 0%