Roasted Root Vegetables Recipe
Make this flavorful carmelized roasted root vegetables recipe for your next sunday dinner or holiday meal. They come out perfectly tender and the seasonings really bring out the flavors of the root vegetables.
Servings: 8 servings
Calories: 148kcal
Ingredients
- 1 pound carrots peeled and cut into 1-inch pieces
- 1 pound parsnips peeled and cut into 1-inch pieces
- 1 large sweet potato peeled and cut into 1-inch pieces
- 1 medium red onion chopped
- 1/4 cup extra virgin olive oil
- 1 teaspoon Better Than Bouillon Premium Seasoned Vegetable Base
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 425 degrees. Line a rimmed cookie sheet with aluminion foil and spray with non-stick cooking spray.
- Combine carrots, parsnips, sweet potato, and red onion in a large bowl.
- In a small bowl, whisk together olive oil, Better Than Bouillon Premium Seasoned Vegetable Base, Italian Seasoning, salt, and garlic powder.
- Pour oil mixture over root vegetables and stir to evenly coat the vegetables.
- Pour root vegetables onto prepared cookie sheet and arrange in a single layer.
- Roast root vegetables for 50 minutes, until fork tender, stirring half way through.
- Serve immediately or referigerate up to 3 days.
Nutrition
Serving: 1/2 cup | Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 318mg | Fiber: 5g | Sugar: 7g