Spice Roasted Root Vegetables
Side DishesGluten-freeVeganVegetarianSheet PanLow-sodiumSugar ConsciousDairy-freeGarlic-freeOne DishDinnerLunch
The perfect recipe for a winter dinner. Can be made oven-ready a day ahead.
Ingredients
- 2 medium carrots, peeled and roughly chopped
- 2 large parsnips, peeled and roughly chopped
- 1 small turnip, peeled and roughly chopped
- 1 large sweet potato or yam, peeled and roughly chopped
- 1 large onion, cut into wedges
- 1⁄4 cup vegetable oil
- 1 tsp Cinnamon (ground)
- 1 tsp nutmeg (ground)
- 1⁄4 tsp ginger (ground)
- 1 bay leaf
- Sea Salt, to taste
- Black Pepper, to taste
Preparation
- Preheat oven to 350° F (175° C).
- Toss together ingredients in a bowl.
- Place in a roasting pan or casserole and bake covered for 30 minutes and uncovered for an additional 30 minutes, or until vegetables are fork-tender.
Nutritional Information
Per serving: Calories 230, Fat 14 g (Saturated 1 g, 0 0 g), Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 24 g (Fiber 5 g, Sugars 8 g), Protein 2 g.