Photo: Gabriel Gurrola
Sean's Mommy's Roasted Root Vegetables
8 ingredients
30 min + 45 min
10 servings
openrecipes
"I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well."
Estimated Nutrition (whole recipe, rough)
400
Calories
7g
Protein
14g
Fat
66g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Rutabaga | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 butternut squash - peeled, seeded and cut into 1-inch dice
- 3 carrots, cut into 1 inch pieces
- 1 large sweet potato, cut into 1-inch cubes
- 1 rutabaga, peeled and cut into 1-inch pieces
- 3 parsnips, peeled and cubed
- 3 turnips, peeled and cut into 1-inch dice
- 1/4 cup extra virgin olive oil
- kosher salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes