Roasted Root Vegetables

Roasted Vegetables
Yasmin Fahr

Ingredients

  • 10-12 fingerling or small potatoes, washed and sliced into ½-inch rounds
  • 1 bunch of fresh carrots, peeled
  • 1 bunch parnsips, peeled
  • 1 large red onion, sliced thinly
  • Roughly 1 pound of Brussels sprouts, ends trimmed, and sliced in half lengthwise
  • 4-5 large sweet potatoes, sliced into ½-inch rounds
  • 2 sprigs fresh rosemary, roughly chopped
  • Extra-virgin olive oil
  • Good-quality sea salt
  • Freshly ground black pepper
  • Pinch (or two) of red chile flakes (optional)

The combination of vegetables become silky, soft and utterly delicious when roasted. The optional chile flakes add a little kick, but feel free to leave them out if you want something more subtle. This dish goes wonderfully with any roast, fish or just on it's own.

Directions

Preheat the oven to 400 degrees. In a large foil-lined baking sheet or pan, combine all of the ingredients in the pan and combine well. Cover with alumninum foil (If you need to use two pans, then place one on the middle rack and one on the bottom, switching their positions halfway through cooking.)

Cook in the middle rack of the oven for about 40-45 minutes, stirring occasionally, until the vegetables are tender and soft. If you think they are cooking too quickly, then you can lower the heat a little.

Nutrition

Calories per serving:

281 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

14%

Servings:

6
  • Fat 30g 46%
  • Carbs 329g 110%
  • Saturated 5g 23%
  • Fiber 60g 240%
  • Sugars 56g
  • Monounsaturated 20g
  • Polyunsaturated 4g
  • Protein 43g 86%
  • Sodium 4,029mg 168%
  • Calcium 584mg 58%
  • Magnesium 476mg 119%
  • Potassium 7,534mg 215%
  • Iron 17mg 97%
  • Zinc 7mg 44%
  • Phosphorus 1,112mg 159%
  • Vitamin A 5,996µg 666%
  • Vitamin C 549mg 915%
  • Thiamin (B1) 2mg 124%
  • Riboflavin (B2) 1mg 69%
  • Niacin (B3) 15mg 76%
  • Vitamin B6 5mg 240%
  • Folic Acid (B9) 514µg 129%
  • Vitamin E 10mg 51%
  • Vitamin K 853µg 1,066%
See detailed nutritional info Have a question about nutritional data? Let us know.
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