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# Roasted Root Vegetables
- URL: https://www.foodconsumer.org/roasted_root_vegetables_0209110949/
- Published: 2011-02-09T22:49:00.000Z
- Updated: 2026-09-22T15:54:45.000Z
- Description: Sweet potato, russet potato, butternut squash, turnip and parsnips are peeled, cut into wedges, tossed with olive oil, garlic, salt and pepper, then roasted at 375 degrees for about an hour. Serves five at 190 calories per portion.
- Author: Food Consumer
- Tags: Chef Erin's Recipes, Recipes & Dining, Chef Erin, #vivvo-import

Ingredients:

1 Sweet Potato, medium size

1 Russet Potato, large size

1/2 Butternut Squash

1 Turnip

3 Parsnips or Carrots

3 Clove Fresh Garlic, chopped

1 tsp Salt

1 tsp Pepper

3 Tbsp Olive Oil

Directions:

Preheat oven to 375 degrees.

Peel the potatoes, squash, turnip, and parsnips.

Cut all into wedges about 1 inch wide by 2 inches long.

Toss all with olive oil.

Add garlic, salt, and pepper and mix well.

Spread out on greased sheet pan, making sure to have only one layer.

Bake about one hour, or until vegetables are tender, stirring vegetables about half way through the cooking time.

Tip: If vegetables are browning to quickly, cover with foil until almost done, then remove to crisp up vegetables before removing from oven.

Serves 5

Nutrition info per serving: Calories 190, Carbohydrate 26g, Protein 1g, Fat 8g

By Chef Erin