Roasted Root Vegetables Recipe

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Roasted Root Vegetables
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  1. Preheat oven to 400.
  2. Cut the beets to the desired size and microwave a few minutes to soften slightly.
  3. Cut all the remaining vegetables to the desired size and place in an oiled 9x13 baking dish.
  4. Add the beets.
  5. Add any sausage.
  6. Toss to coat with oil.
  7. Pour on the sauerkraut, fennel, caraway, salt and pepper and mix slightly so the vegetables are exposed.
  8. Bake in 400 degree oven uncovered for about 40 minutes or until the vegetables are easy to cut with a fork. If done right, the potatoes should have a roasted outer layer and most of the liquid from the sauerkraut has evaporated, it's good eating regardless.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 168.25 Kcal (704 kJ)
Calories from fat 62.66 Kcal
% Daily Value*
Total Fat 6.96g 11%
Sodium 719.43mg 30%
Potassium 558.74mg 12%
Total Carbs 24.73g 8%
Sugars 8.79g 35%
Dietary Fiber 5.6g 22%
Protein 3.3g 7%
Vitamin C 9.2mg 15%
Vitamin A 1mg 32%
Iron 1.4mg 8%
Calcium 58.3mg 6%
Amount Per 100 g
Calories 85.06 Kcal (356 kJ)
Calories from fat 31.68 Kcal
% Daily Value*
Total Fat 3.52g 11%
Sodium 363.74mg 30%
Potassium 282.5mg 12%
Total Carbs 12.5g 8%
Sugars 4.44g 35%
Dietary Fiber 2.83g 22%
Protein 1.67g 7%
Vitamin C 4.7mg 15%
Vitamin A 0.5mg 32%
Iron 0.7mg 8%
Calcium 29.5mg 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

  • 3.1
  • 4

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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