AZ Health Zone/ Dinner

Roasted Root Vegetables

Roasted Root Vegetables

AZ Health Zone
0 from 0 votes
Course Dinner
Cuisine American
Servings 4


  • Cutting Board
  • Knife
  • Oven
  • Medium Bowl
  • Baking Sheet


  • Ingredients
  • 4 root vegetables choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.
  • 2 carrots chopped
  • 1 medium onion chopped
  • 3 Tablespoons vegetable oil
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 3 Tablespoons Parmesan cheese


  • Directions
  • Wash hands with warm water and soap. Wash vegetables with water before preparing.
  • Preheat oven to 400°F.
  • Cut vegetables into large chunks.
  • Place in a medium bowl and pour oil over top. Add seasonings or Parmesan and mix well.
  • Spread an even layer on a baking sheet. Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.
  • Serve warm. Refrigerate leftovers for up to two days.


Nutrition Facts (Per Serving)
Calories, 220; Carbohydrate, 27 g; Protein, 4 g; Total Fat, 12 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 5 mg; Fiber, 5 g; Total Sugars, 8 g; Sodium, 123 mg; Calcium, 108 mg; Folate, 58 mcg; Iron, 2 mg.
Makes 4 servings; ¼ of the pan each.
Keyword Beets, Potatoes, Root Vegetables, Sweet Potato, Turnips
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