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5
from 1 vote
Roasted Root Vegetables Recipe with Rosemary
This roasted root vegetables recipe would be a hit at any meal. The vegetables are full of nutrients and as crave-worthy as candy!
Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Side Dishes
Cuisine:
American
Keyword:
Clean Eating
Servings:
8
Servings
Calories:
204.9
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
1 ¼
pound
red-skinned potatoes
cut into 1-inch pieces
1
¾ pound rutabaga, peeled & cut into 1-inch pieces
1
¾ pound sweet potato, peeled & cut into 1-inch pieces
3
carrots
peeled & cut into 1-inch pieces
2
beets
1 pound total, peeled & cut into 1-inch pieces
4
tablespoons
olive oil
divided
¾
teaspoon
salt
divided
¾
teaspoon
ground pepper
divided
2
tablespoons
chopped fresh rosemary
divided
Instructions
Please head to The Pioneer Woman for
the recipe instructions
.
Notes
Weight Watchers Points: 4 (Freestyle SmartPoints)
Nutrition
Serving:
0.125
of Vegetables
|
Calories:
204.9
kcal
|
Carbohydrates:
32.7
g
|
Protein:
3.7
g
|
Fat:
6.9
g
|
Saturated Fat:
0.9
g
|
Sodium:
96.9
mg
|
Fiber:
5.3
g
|
Sugar:
8.5
g