Go Back
+ servings

Roasted Root Veggies

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 5-6 turnips about 3-4 inches diameter
  • 12 radishes about 1-1 ½ inches diameter
  • 2 cups baby carrots
  • 2 Tbsp. olive oil
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 1 Tbsp. dried thyme
  • sea salt to taste

Instructions

  • Preheat oven to 400 degrees.
  • Line a 9x13-inch baking pan with parchment paper.
  • Wash turnips and radishes and pat dry.
  • Trim tops and bottoms off turnips, peel and chop into 1-2 inch pieces.
  • Trim tops and bottoms off radishes and cut in half.
  • Place 1 tbs of olive oil in a 1 gallon plastic bag and add half of vegetables.
  • Shake bag until vegetables are evenly coated with oil.
  • Add ½ of spices (except salt) to bag and shake again until vegetables are evenly coated with spices.
  • Pour seasoned vegetables into the baking pan and repeat steps 6-8 with the remaining ingredients (except salt).
  • Add remaining seasoned vegetables to the baking pan and stir so the vegetable are distributed evenly in the pan.
  • Place pan in the center position in the oven and roast for approximately 45 minutes, stir and turn the vegetables every 15 minutes.
  • Vegetables are done when they can be split easily with the edge of a spatula.
  • Sprinkle the roasted vegetables with sea salt and serve.

Notes

Shaking the ingredients in a bag allows you to use less oil and still achieve an even coating.
Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition

Calories: 155kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 161mg | Potassium: 541mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8967IU | Vitamin C: 38mg | Calcium: 148mg | Iron: 6mg