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Roasted Root Vegetables

Create an enticing flavor by roasting your vegetables for this classic side dish.

  • Serving Size: 1/4 of recipe 
  • Recipe Makes: 4 servings 
  • 4 root vegetables (Choose from a variety of medium-sized potatoes, rutabagas, turnips, parsnips, beets, or sweet potatoes.) 
  • 2 carrots (chopped) 
  • 1 onion (medium, chopped) 
  • 1/4 cup cooking oil (vegetable, olive or canola oil)
  • 3 tablespoons Parmesan cheese* 
  1. Preheat oven to 350°F. 
  2. Cut vegetables into large chunks. 
  3. Place in a medium bowl, and pour oil over top. Add Parmesan, and mix well. 
  4. Spread everything as an even layer on a baking sheet. 
  5. Bake for 1 hour or until tender. Peirce a few vegetables with a fork to see if they are tender. Your fork should easily poke through the skin of the vegetables. 
Nutrition Information: 

1/4 of recipe provides: 

  • 260 Calories, 15 g. Fat, 2 g. Saturated Fat, 150 mg. Sodium, 30 g. Carbohydrates, 6 g. Fiber, and 5 g. Protein
Allergy Warning: 

This recipe contains milk. 
*If you are allergic to the milk in cheese, try using a dairy-free cheese alternative. Or, sprinkle a little salt and pepper in its place. 

Cut Down on Choking: 

For kids 2- 4 years old, serve food in the following ways:

  • Cut all vegetables into half-inch pieces. 

Recipe Category: