Roasted root vegetables

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Roasted root vegetables

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Source: SNAP-Ed Connection

2 medium-sized sweet potatoes, cut into large chunks
2 medium-sized root vegetables (white potatoes, rutabagas, turnips, parsnips, beets), cut into large chunks
2 carrots, chopped
1 medium onion, chopped
¼ cup vegetable oil
3 tablespoons Parmesan cheese
Season with your favorite spices

Preheat oven to 350 degrees F.

In a medium bowl, add all chopped vegetables, and pour oil over top.

Add Parmesan cheese and seasonings; mix well.

Spread vegetable mixture evenly on a baking sheet.

Bake for 1 hour or until tender.

Serving Size: ¼ cup

Yield: 4 servings

Calories: 250
Total Fat: 15 g
Saturated Fat: 2 g
Sodium: 150 mg
Protein: 5 g

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Roasted root vegetables

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