Roasted Root Vegetables

Roasted Root Vegetables
Staff Writer
Roasted Vegetables

Yasmin Fahr

Roasted Vegetables

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.


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.


Calories per serving:

278 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, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 5g 8%
  • Carbs 54g 18%
  • Saturated 1g 4%
  • Fiber 11g 42%
  • Sugars 11g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 7g 14%
  • Sodium 701mg 29%
  • Calcium 108mg 11%
  • Magnesium 78mg 20%
  • Potassium 1,277mg 36%
  • Iron 3mg 16%
  • Zinc 1mg 7%
  • Phosphorus 185mg 26%
  • Vitamin A 1,347µg 150%
  • Vitamin C 89mg 148%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 1mg 39%
  • Folic Acid (B9) 89µg 22%
  • Vitamin E 2mg 10%
  • Vitamin K 147µg 184%
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