Photo: Lars Blankers
Root Vegetable Bake
10 ingredients
25 min + 35 min
8 servings
openrecipes
"Vegetable mix baked to perfection. I go through phases of wanting just vegetables for a main dish. My mom gave me this recipe and she got it from a friend. It's simple to do; peel and cut the vegetables and put them in a casserole dish."
Estimated Nutrition (whole recipe, rough)
448
Calories
8g
Protein
14g
Fat
77g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Jicama | 1 cup (120g) | 46 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Yam | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup cubed red potatoes
- 1 large yam, peeled and chopped
- 4 large carrots, peeled and sliced
- 1 large parsnip, peeled and chopped
- 1 jicama, peeled and chopped
- 2 turnips, peeled and chopped
- 1/4 cup minced fresh rosemary, or to taste
- 5 tablespoons olive oil
- 6 cloves garlic, minced
- 1 tablespoon sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes