Thursday, March 15, 2012

Roasted Root Vegetables

Serving Size: ¼ cup
Yield: 4 servings

2 medium-sized sweet potatoes, cut into large chunks
2 medium-sized root vegetables (white potatoes, rutabagas, turnips, parsnips, beets),
cut into large chunks
2 carrots, chopped 1 medium onion, chopped ¼ cup vegetable oil 3 tablespoons Parmesan cheese Season with your favorite spices.

1. Preheat oven to 350 degrees F. 2. In a medium bowl, add all chopped vegetables, and pour oil over top. 3. Add Parmesan cheese and seasonings; mix well. 4. Spread vegetable mixture evenly on a baking sheet. 5. Bake for 1 hour or until tender.

Source: SNAP-Ed Connection

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