Check out the Roasted Winter Vegetables-Ina Garten's calories and how many carbs in Roasted Winter Vegetables-Ina Garten's. Learn all the nutrition facts about what you eat at GymAmerica.
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User
Saturday, December 11, 2010 at 9:46am
filed under
Side Dishes
Serving size: 1 each Recipe category: Side Dishes Prep time: 20 min Cook time: 35 min Difficulty: Easy
Calories: 121 (6% DV) Fat: 4g (6% DV) Carbohydrates: 22g (7% DV) Protein: 2g (3% DV)
Description: **Recipe calls for GOOD olive oil and 3 tsp kosher salt. I am sodium restricted and it still tastes good.** Original recipe is for 8 servings- I use 12 servings-just smaller. Roasted root vegetables with olive oil. Really delicious!!
Ingredients: Makes 12 servings (12 each)
1
lb.
1
lb.
1-1/2
lb.
2
cups
3
tablespoons
1
teaspoon
1/2
teaspoon
2
tablespoons
Directions:
1
Preheat oven to 425 degrees F.
2
Peel and cut the carrots, parsnip, sweet potato and squash (seeded) in 1 to 1-1/4 inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
3
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well and bake for 25 to 35 minutes, until until all the vegetables are tender, turning once with a metal spatula.
4
Sprinkle with parsley, season to taste, and serve hot.