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Roasted Root Vegetables

Experience the full potential of root vegetables with this simple recipe that uses everyday kitchen staples!


  • 1 1/2 pounds assorted root vegetables, such as parsnips, carrots and beets
  • 2 tablespoons olive oil
  • salt to taste
  • freshly ground black pepper
  • parsley for garnish


Adults: Note: use assorted Root vegetables, such as parsnips, carrots, beets
Adults: Preheat oven to 450°F.
Together: Peel and cut vegetables into 1/2″ cubes.
Kids: Toss the vegetables in olive oil and season with salt and pepper.
Kids: Place on a baking sheet (you may want to line the pan with foil or spray with a cooking spray).
Adults: Roast in the oven for 15 to 20 minutes. Vegetables are cooked when they are easily pierced by a fork. If you cut your veggies larger than 1/2-inch dice, they may take a bit longer.
Kids: Optional garnish with parsley
Adults: Nutrition Information: Amount per Serving Calories: 153 Total Fat: 3g Saturated Fat: 0g Cholesterol: 0mg Sodium: 178mg Total Carbohydrates: 31g Dietary Fiber: 6g Protein: 3g

About this Recipe
  • Serves: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
Submitted By
Meatless Monday Organization
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