Recipes


PRINT PAGE   

Roasted Root Vegetables

Roasted Root Vegetables Recipe

Print Recipe

Prep/Cook Time: 55 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

YOU MAY ALSO LIKE


1 package
   Alternate Perdue Products:
1 1/2 tablespoon olive oil
1 medium sweet onion, cut into 6 chunks
1/2 pound baby carrots
1/2 pound parsnips, peeled and cut into 2-inch chunks
5 garlic cloves
1/3 cup fresh parsley, chopped
Kosher salt and cracked black pepper, to taste


  1. Pre-heat oven to 425 degrees
  2. In a bowl, toss together olive oil, onion, carrots, parsnips, garlic, salt and pepper.
  3. Place mixture in an even layer on baking pan and oven-roast for 35-45 minutes or until golden brown and tender.
  4. Transfer vegetables to an oven-to-table casserole dish, sprinkle with parsley and adjust seasonings. Keep hot and serve with 4 oz. sliced chicken roast.

  • Serving Size 155g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 140

  • Total Fat 7g (11%)

  • Saturated Fat 1g (5%)

  • Trans Fat 0g

  • Cholesterol 0mg (0%)

  • Sodium 170mg (7%)

  • Total Carbohydrate 19g (6%)

  • Dietary Fiber 5g

  • Sugars 7g

  • Protein 2g

  • Vitamin A 160%

  • Vitamin C 30%

  • Calcium 6%

  • Iron 6%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




Be the first to write a review for this recipe!

Sign Up    Log In

Email Address

Password

Log In

Forgot your Password?

Email Address

Password

Confirm Password

First Name

Last Name

Zip Code

Sign Up

 
     
RECIPES PRODUCTS TIPS FROM THE KITCHEN PERDUE WAY WHAT'S NEW
Search Recipes
Recipe Videos
Search Products
Our Brands
Where to Buy
What's New
Handling Tips
Storage
Kitchen Prep
Cooking
Never Imported
Fresh Taste
100% Veggie Feed
USDA Program
Family Heritage
Overview

Other Perdue Sites

X CLOSE

AgriBusiness AgriRecycle Careers Perdue Retail Trade
 
Corporate Foodservice International