Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. Deirdre Cox, Kansas City, Missouri.
Ingredients For Herb Roasted Root Vegetables Recipe
1 inch Large potato, peeled and cut into 1 cubes
1 inch Medium sweet potato, peeled and cut into 1 cubes
2 inch Medium carrots, halved lengthwise and cut into 2 pieces
1 inch Medium parsnip, peeled, halved lengthwise and cut into 2 pieces
1 inch Small turnip, peeled and cut into 1 cubes
0.5 pound Kohlrabi, peeled and cut into 1 inch cubes
6 Large shallots, halved
3 tablespoon Olive oil
2 teaspoon Coarsely ground pepper
1 teaspoon Salt
6 sprig Fresh thyme
6 sprig Fresh rosemary
Nutrition value
45
calories per serving
4 g Fat< 1 g Protein1 g Carbs< 1 g FiberOther
Current Totals
4 g Fat
< 1 g Protein
1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
1 g
Protein
0 g
Fiber
1 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
11 mg
Iron
0 mg
Vitamin A
213 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
6 mcg
Vitamin B12
0 mcg
Vitamin C
17 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
6 mg
Manganese
0 mg
Phosphorus
13 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment