Ingredients:
- 3 large parsnips, peeled and cut into 3-in. lengths (cut thickest pieces into halves or quarters lengthwise)
- about 3/4 cup extra-virgin olive oil
Directions:
- Preheat oven to 400°. Put all vegetables (including garlic) except sweet potatoes into a very large bowl (or two large ones); put sweet potatoes in a separate bowl. Drizzle bowls generously with olive oil and sprinkle with salt and pepper. Toss gently with your hands to coat; then spread half of mixed vegetables on two large baking sheets. Break up 3 rosemary sprigs and sprinkle over vegetables.
- Roast vegetables 15 minutes. Stir gently with a metal spatula if they are sticking. Add half of the sweet potatoes to pans. Continue roasting, stirring vegetables every 15 minutes if necessary and changing positions of pans to ensure even browning, until vegetables are browned and tender, 40 minutes to 1 1/4 hours. Remove from oven and set aside. Repeat with remaining half of mixed vegetables, sweet potatoes, and 2 1/2 rosemary sprigs.
- Pour vegetables onto a serving platter and season to taste with salt and pepper. Garnish with remaining sprig of rosemary and serve warm or at room temperature.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2955.52 Kcal (12374 kJ) | ||
| Calories from fat | 1931.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 214.6g | 330% | |
|---|---|---|---|
| Sodium | 7558.92mg | 315% | |
| Potassium | 6205.69mg | 132% | |
| Total Carbs | 242.27g | 81% | |
| Sugars | 40.46g | 162% | |
| Dietary Fiber | 40.95g | 164% | |
| Protein | 32.23g | 64% | |
| Vitamin C | 220.2mg | 367% | |
| Vitamin A | 5.7mg | 189% | |
| Iron | 9.7mg | 54% | |
| Calcium | 634.6mg | 63% | |
| Amount Per 100 g | |||
| Calories | 144.57 Kcal (605 kJ) | ||
| Calories from fat | 94.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.5g | 330% | |
|---|---|---|---|
| Sodium | 369.75mg | 315% | |
| Potassium | 303.55mg | 132% | |
| Total Carbs | 11.85g | 81% | |
| Sugars | 1.98g | 162% | |
| Dietary Fiber | 2g | 164% | |
| Protein | 1.58g | 64% | |
| Vitamin C | 10.8mg | 367% | |
| Vitamin A | 0.3mg | 189% | |
| Iron | 0.5mg | 54% | |
| Calcium | 31mg | 63% | |
* 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.
Try this similar recipes
-
Roasted Carrots and Parsnips with Herbs
Parsnips and 7 more.. -
Wine-Glazed Winter Vegetables
Cubed peeled turnip, Sliced peeled carrot and 7 more.. -
Tattooed Potatoes With Rosemary
Extra virgin olive oil, Salt, Freshly cracked pepper and 2 more.. -
Chorba
Extra-virgin olive oil, Onion, finely diced and 14 more.. -
Herb-Crusted Rack of Lamb with Gremolata Pesto
Extra-virgin olive oil, plus more for drizzling and 19 more.. -
Butternut Squash-Chicken Pan-Roast
Butternut squash, peeled and cut into 3/4-inch dice and 7 more.. -
Buffalo Chicken Chili Mac for Olympians - Rachael Ray
Extra virgin olive oil (evoo) and 15 more.. -
Creamy Parsnips & Pears
Parsnips, peeled and cut into 2-inch pieces and 6 more.. -
Grilled Pork Tenderloins with Rosemary Pesto
Fresh rosemary sprigs, Chopped walnuts, Creole mustard and 6 more.. -
Grilled Meats and Vegetables over Saffron Orzo (Giada De Laurentiis)
Garlic, minced, Fresh lemon juice , from about 5 lemons and 22 more.. -
Raw Spring Vegetable Salad with Goat Cheese
Carrots, Sliced spring onion, Radishes with tops and 6 more.. -
Grilled Chicken & Mushrooms - Everyday Italian
Garlic cloves, minced, Lemon juice , from about 3 lemons and 6 more.. -
Wisconsin Native's Beer Cheese Soup
Diced carrots, Diced onion, Diced celery, Garlic, minced and 14 more..
Also Try
-
-
-
-
-
Roasted Root Vegetables with Maple Glaze
Carrot, Parsnip, Cubed peeled turnip, Olive oil and 4 more.. -
-
-
-
Honey-Rosemary Roasted Winter Vegetables
Sweet potato, peeled and cut into 1-inch cubes and 6 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
