Roasted Root Vegetables Recipe
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Carlsbad Cravings · by Jen★ 5.0 (2)

Roasted Root Vegetables Recipe

NUTRITION · PER SERVING65M COOK
CAL 9%·PRO 8%
CARBS 28G64% OF CAL
5G FIBER1G ADDED8G INTRINSIC13G OTHER9G TOTAL SUGAR
FAT 6G29% OF CAL
2G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Root vegetables roasted two ways on a single sheet: maple balsamic and parmesan garlic herb. Caramelized and savory, a showcase side for holiday meals.

sideamericangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 pound medium carrots (peeled and chopped into 1 ½” pieces)
  • 1 pound sweet potatoes (peeled and chopped into 1 ½” pieces)
  • 1 pound parsnips (peeled and chopped into 1 ½” pieces)
  • 1 pound butternut squash (peeled and chopped in to 1 ½” pieces)
  • 1 red onion (peeled and chopped into 1 ½” chunks)
  • 3 tablespoons olive oil
  • 1 teaspoon McCormick Thyme Leaves
  • 1 teaspoon McCormick Dried Oregano
  • 1 teaspoon McCormick® Dried Parsley
  • 1 teaspoon McCormick Garlic Powder
  • 1/2 teaspoon McCormick® salt
  • 1/4-1/2 teaspoon McCormick® pepper
  • 1/4 teaspoon McCormick Ground Cumin
  • 4 tablespoons balsamic vinegar (divided)
  • 1 tablespoon + 1 teaspoon pure maple syrup (divided)
  • 1/2 cup + 2 tablespoon s freshly grated Parmesan (divided)
  • 1 tablespoon melted butter (optional)
PREP
20M
SODIUM
257MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.