Arabic
Chinese (Simplified)
English
Haitian Creole
Portuguese
Russian
Spanish
Roasted Root Vegetables
Print Recipe
Serves4 (1 cup each)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 4 medium root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.)
- 2 medium carrot, chopped
- 1 medium onion, chopped
- 1/4 cup vegetable oil
- 3 tablespoons Parmesan cheese, grated
Directions
- Preheat oven to 350 degrees.
- Cut vegetables into large chunks.
- Place in a medium bowl and pour oil over top. Add seasonings or Parmesan and mix well.
- Spread an even layer on a baking sheet.
- Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.
Recipe Tips
Use root vegetables such as rutabaga, turnip, carrots, or onions.
Nutrition Facts
Roasted Root Vegetables
Amount Per Serving (1 cup each)
Calories 216
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 3g
Cholesterol 4mg
1%
Sodium 122mg
5%
Potassium 254mg
7%
Total Carbohydrates 17g
6%
Dietary Fiber 5g
20%
Sugars 5g
Protein 4g
8%
Vitamin A
157%
Vitamin C
8%
Vitamin D0%
Calcium
5%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Source: What's Cooking? USDA Mixing Bowl
Review this Recipe