Roasted root vegetables
Source: SNAP-Ed Connection
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
Preheat oven to 350 degrees F.
In a medium bowl, add all chopped vegetables, and pour oil over top.
Add Parmesan cheese and seasonings; mix well.
Spread vegetable mixture evenly on a baking sheet.
Bake for 1 hour or until tender.
Serving Size: ¼ cup
Yield: 4 servings
Total Fat: 15 g
Saturated Fat: 2 g
Sodium: 150 mg
Protein: 5 g
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