Sheet-Pan Roasted Root Vegetables
Prep: 15 minutes
Roast: 25 minutes • Serves: 4
Nonstick cooking spray
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
2 large carrots, cut into 1-inch pieces
2 medium Yukon Gold potatoes, cut into 1-inch pieces
1 large parsnip, cut into 1-inch pieces
1/2 medium red onion, cut into 1-inch pieces
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
2 large carrots, cut into 1-inch pieces
2 medium Yukon Gold potatoes, cut into 1-inch pieces
1 large parsnip, cut into 1-inch pieces
1/2 medium red onion, cut into 1-inch pieces
1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray.
2. In large bowl, whisk garlic, oil, rosemary and salt; add carrots, potatoes, parsnip and onion and toss to combine. Spread vegetables on prepared pan; roast 25 minutes or until vegetables are tender.
Approximate nutritional values per serving:
200 Calories, 9g Fat, 1g Saturated, 0mg Cholesterol,
523mg Sodium, 31g Carbohydrates, 5g Fiber, 5g Sugars, 3g Protein