Oven-Roasted Root Vegetables Recipe

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Oven-Roasted Root Vegetables
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  1. Heat the oven to 425 degrees F. Spray a 17x11-inch roasting pan or shallow baking sheet with the cooking spray.
  2. Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the prepared pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir.
  3. Roast for 20 minutes more or until the vegetables are fork-tender.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 159 Kcal (666 kJ)
Calories from fat 16.03 Kcal
% Daily Value*
Total Fat 1.78g 3%
Sodium 394.25mg 16%
Potassium 725.6mg 15%
Total Carbs 30.73g 10%
Sugars 10.14g 41%
Dietary Fiber 6.32g 25%
Protein 3.95g 8%
Vitamin C 25.7mg 43%
Vitamin A 0.6mg 20%
Iron 1.4mg 8%
Calcium 61.7mg 6%
Amount Per 100 g
Calories 50.68 Kcal (212 kJ)
Calories from fat 5.11 Kcal
% Daily Value*
Total Fat 0.57g 3%
Sodium 125.66mg 16%
Potassium 231.28mg 15%
Total Carbs 9.79g 10%
Sugars 3.23g 41%
Dietary Fiber 2.02g 25%
Protein 1.26g 8%
Vitamin C 8.2mg 43%
Vitamin A 0.2mg 20%
Iron 0.5mg 8%
Calcium 19.7mg 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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