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Roasted Root Vegetables
Rating (2 Rated)
This classic side dish is rootin' tootin'. We love root vegetables and so should you. Why? Because they are delicious when roasted with a little olive oil. Baking in the oven in this manner helps to concentrate the natural sugars and bring out their roasted goodness.
serves 6


1 medium rutabaga, peeled and cubed
1 golden beet, scrubbed and cubed
1 medium red beet, scrubbed and cubed
1 large red potato, scrubbed and cubed
3 medium parsnips, cut into 1/2 inch slices
1 medium sweet potato, scrubbed and cubed
2 tablespoons olive oil
Salt and freshly ground pepper
Dried or fresh herbs of choice

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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. Preheat the oven to 400°. In a large bowl, combine all vegetables and toss with olive oil to coat.
  2. Add salt, pepper and herbs and mix well. Put mixture into large roasting pan and bake for 40 minutes, turning several times during baking. Vegetables should be brown on the outside and soft on the inside.

Per serving: 152 calroies, 3g fat, 28g carbohydrates, 3g protein, 118mg sodium, 3g fiber

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