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Roasted Vegetables

64 Reviews
89% would make this recipe again

Preparation : 15 min Cooking : 40 min
160 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Artery-healthy
  • Heart-healthy

Ingredients

2 potatoes, cut into 1,5 cm pieces 400 g
2 carrots, cut into 1,5 cm pieces 200 g
1 onions, cut into 1,5 cm pieces 200 g
1 turnips, cut into 1,5 cm pieces 170 g
2 cloves garlic, unpeeled and crushed
2 sprigs rosemary, fresh 10 g
2 tbsp olive oil 30 mL
salt [optional]

Method

  1. Preheat the oven to 190°C/375°F.
  2. Generously oil a baking sheet. Prepare the vegetables then cut them into uniform pieces approximately 1,5 cm thick. Lay them out on the sheet in one layer and coat thoroughly with the oil. Add the unpeeled garlic, crushed with the broad side of a knife blade, along with the rosemary leaves and salt.
  3. Roast in the middle of the oven for about 35-40 min until the vegetables are soft and golden-coloured. Turn them twice during cooking.
  4. Serve.

Nutrition Facts Table

per 1 Serving (210g)

Amount

% Daily Value

Calories

160

Fat

5 g

8 %

Saturated 0.8 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

60 mg

3 %

Carbohydrate

28 g

9 %

Fibre

4 g

17 %

Sugars

6 g

Protein

3 g

Vitamin A

55 %

Vitamin C

35 %

Calcium

5 %

Iron

9 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar, Cholesterol, Trans Fat
Low  :
Saturated Fat, Sodium
Source of  :
Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin E, Vitamin K, Zinc
Good source of  :
Fibre, Folacin, Manganese, Vitamin B6, Vitamin C
Excellent source of  :
Potassium, Vitamin A
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2
Fats 1

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Members' Reviews

64 Reviews (62 with rating only ) 89% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
jef1234
november 09, 2016 | I would make this recipe again

Very good recipe

Useful 0
jetmekanik
may 25, 2012 | I would make this recipe again

Nice simple way to use a variety of veggies. I didn't have any turnips this time, so added yam and parsnips. Worked just fine. I added some ClubHouse Provence type herbs from a grinder and some pepper too. *Edit* This has become a staple in our house. Tonight it is turnip, parsnip, carrot, potato and onion. I also splurged on some fresh rosemary. I'll have to put some in my herb garden.

Useful 1

Top Reviews

View All Reviews
jetmekanik
may 25, 2012 | I would make this recipe again

Nice simple way to use a variety of veggies. I didn't have any turnips this time, so added yam and parsnips. Worked just fine. I added some ClubHouse Provence type herbs from a grinder and some pepper too. *Edit* This has become a staple in our house. Tonight it is turnip, parsnip, carrot, potato and onion. I also splurged on some fresh rosemary. I'll have to put some in my herb garden.

Useful 1
jef1234
november 09, 2016 | I would make this recipe again

Very good recipe

Useful 0