How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Root Veggies ?

You need 9 ingredients. The key ingredients include: Be sure not to over crowd your veggies on the baking sheet or they will end up steaming instead of roasting. If they do look crowed, simply divide them onto two seperate baking sheets., 2 carrots, peeled and chopped into bite size pieces, 1 sweet potato, peeled and chopped into bite size pieces, 4 small parsnips, peeled and chopped into bite size pieces, and more.

Is Roasted Root Veggies suitable as general?

Yes, Roasted Root Veggies falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Root Veggies ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Veggies Recipe

Name: Roasted Root Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Be sure not to over crowd your veggies on the baking sheet or they will end up steaming instead of roasting. If they do look crowed, simply divide them onto two seperate baking sheets.; 2 carrots, peeled and chopped into bite size pieces; 1 sweet potato, peeled and chopped into bite size pieces; 4 small parsnips, peeled and chopped into bite size pieces; 1 small butternut squash, peeled and chopped into bite size pieces; 10 cloves of garlic in their peel; 1 tbsp chopped rosemary; 1 1/2 tbsp extra virgin olive oil; Salt and pepper to taste

Roasted Root Veggies – a delicious recipe with baking sheet, carrots, sweet potato, parsnips, butternut squash, garlic. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

Be sure not to over crowd your veggies on the baking sheet or they will end up steaming instead of roasting. If they do look crowed, simply divide them onto two seperate baking sheets.
2 carrots, peeled and chopped into bite size pieces
1 sweet potato, peeled and chopped into bite size pieces
4 small parsnips, peeled and chopped into bite size pieces
1 small butternut squash, peeled and chopped into bite size pieces
10 cloves of garlic in their peel
1 tbsp chopped rosemary
1 1/2 tbsp extra virgin olive oil
Salt and pepper to taste

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Quick Info

Servings
4 servings
Calories
213 kcal
Category
General

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