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Simply Roasted Root Vegetables
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  This savory dish couldn’t be much easier to prepare and it’s endlessly adaptable. Our version calls for roughly five pounds of assorted root vegetables. Use whatever you have and change it up to create your own version.
serves 8-10



1 large rutabaga

1 medium sweet potato

1 medium red beet

1 large parsnip

1-2 red-skinned potatoes

1/4 cup olive oil

1 teaspoon crushed garlic

2 sprigs rosemary (about 1 tablespoon fresh leaves)

1 teaspoon salt

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Simply Roasted Root Vegetables
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!



  1. Prepare root vegetables by washing, peeling and cutting them into ½ inch cubes. Set aside in large bowl.
  2. Mix olive oil, rosemary and garlic.  Pour half of mixture over vegetables and stir them, coating vegetables well with the mix. Add more as needed to coat thoroughly.
  3. Preheat oven to 400°. Spray two cookie sheets with non-stick spray. Split vegetables between the two trays in a single layer. Sprinkle with salt.
  4. Roast for 35 – 40 minutes, stirring occasionally.
  5. Place in a large serving dish. Serve warm.

Per serving: 127 calories, 7g fat, 1g sat fat, 15g carbohydrates, 1g protein, 285mg sodium, 3g fiber

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