Roasted Root Vegetables

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 8-10

Serving Size: 1 cup

Ingredients

1 pound Sweet potatoes
1 cup Shallots
2 cups Carrots, medium chunk
2 cups Butternut squash, medium chunk
1 cup Parsnips, medium chunk
1 cup Turnips, medium chunk
8 cloves Fresh garlic, whole cloves
2 teaspoons Olive oil
1 teaspoon Salt
1 teaspoon White pepper

Preparation

1. Put oil in a hotel pan and coat all vegetables.
2. Add salt and pepper.
3. Cover with foil.
4. Bake at 375 degrees for 40-50 minutes or until vegetables are tender.

Nutrition information

Calories: 119 Total Fat: 1g Saturated Fat: 0g Carbohydrate: 26g Protein: 3g Sodium: 314mg Vitamin A: 613ųg Vitamin C: 19mg Calcium: 70mg Iron: 1mg Folate: 48ųg