Herb Roasted Root Vegetables Recipe

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Ingredients:

Serving

1 large potato, peeled and cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
2 medium carrots , halved lengthwise and cut into 2-inch pieces
1 medium parsnip, peeled , halved lengthwise and cut into 2-inch pieces
1 small turnip, peeled and cut into 1-inch cubes
1/2 lb kohlrabi, peeled and cut into 1-inch cubes
6 large shallots, halved
3 tbsp olive oil
2 tsp coarsely ground pepper
1 tsp salt
6 fresh thyme sprigs
6 fresh rosemary sprigs

Directions:

Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain.
Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables.
Bake, uncovered, 20-25 minutes or until tender, stirring occasionally. Yield: 10 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	138.55 Kcal (580 kJ)
Calories from fat	38.04 Kcal
		% Daily Value*
Total Fat	4.23g	7%
Sodium	274.83mg	11%
Potassium	525.84mg	11%
Total Carbs	23.79g	8%
Sugars	9.78g	39%
Dietary Fiber	5.02g	20%
Protein	3.91g	8%
Vitamin C	23.8mg	40%
Vitamin A	0.4mg	13%
Iron	1.2mg	7%
Calcium	55.2mg	6%

Amount Per 100 g
Calories	85.29 Kcal (357 kJ)
Calories from fat	23.42 Kcal
		% Daily Value*
Total Fat	2.6g	7%
Sodium	169.19mg	11%
Potassium	323.7mg	11%
Total Carbs	14.64g	8%
Sugars	6.02g	39%
Dietary Fiber	3.09g	20%
Protein	2.41g	8%
Vitamin C	14.7mg	40%
Vitamin A	0.2mg	13%
Iron	0.8mg	7%
Calcium	34mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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