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Herb Roasted Root Vegetables

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Herb Roasted Root Vegetables
  • Prep 15 min
  • Total 1 hr 10 min
  • Servings 6
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Roasting brings out the natural sweetness of vegetables. Enjoy this combo of root veggies enhanced with herbs.
Updated Oct 21, 2008

Ingredients

  • 2 medium turnips, peeled, cut into 1-inch pieces (3 cups)
  • 2 medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)
  • 1 medium red onion, cut into 1-inch wedges (1 cup)
  • 1 cup ready-to-eat baby-cut carrots
  • Cooking spray
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon coarse salt

Steps

  • 1
    Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Spray with cooking spray (2 or 3 seconds). Sprinkle with Italian seasoning and salt.
  • 2
    Roast uncovered 45 to 55 minutes, stirring once, until vegetables are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use your favorite combo of veggies.

Nutrition

50 Calories, 0g Total Fat, 1g Protein, 12g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
230mg
9%
Potassium
280mg
8%
Total Carbohydrate
12g
4%
Dietary Fiber
3g
13%
Sugars
5g
Protein
1g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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