Photo: Lars Blankers
Seasoned Roasted Root Vegetables
12 ingredients
30 min + 45 min
10 servings
openrecipes
"I wanted a vegetable medley good for the fall. I took 3 recipes and changed them up to the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and used later."
Estimated Nutrition (whole recipe, rough)
474
Calories
11g
Protein
15g
Fat
80g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
- olive oil cooking spray
- 1 butternut squash - peeled, seeded, and cut into 1-inch pieces
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 (10 ounce) package frozen Brussels sprouts, thawed and halved
- 1 onion, halved and thickly sliced
- 1 parsnip, peeled and sliced
- 3 carrots, cut into large chunks
- 2 tablespoons olive oil, or as needed
- 1 teaspoon ground thyme
- 1 teaspoon dried rosemary
- 1 pinch salt
- ground black pepper to taste
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