Summary
Servings
6
Time Needed
5 mins Prep
30 mins Cook
Ingredients
7
Difficulty
Easy
Ingredients
4
Carrots
4
Beetroot
1
Spanish Onion
1
Lemons
4
Potatoes
6
Garlic Cloves
1/2 cups
Parsley (to Serve)
Nutrition Information
Qty per 273g serve
Qty per 100g
Energy
202.44333333333kcalcal
74.023257853369kcalcal
Protein
5.9233333333333gg
2.1658625328147gg
Fat (total)
1.7166666666667gg
0.62769792031491gg
- saturated
0.24333333333333gg
0.088974656665997gg
Carbohydrate
42.753333333333gg
15.632725293124gg
- sugars
7.5666666666667gg
2.7667461730385gg
Dietary Fibre
5.83gg
2.1317352672442gg
Sodium
173.61666666667mgmg
63.482808115732mgmg
Nutritional information does not include the following ingredients: Lemons, Parsley (to serve)
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Sheet Pan Roasted Root Vegetables
Oh my! Sheet pan vegetables are the best! I’ve made them forever as it is so easy as opposed to steaming in individual lots.
I do recommend placing baking paper down on the sheet pan first so the vegetables don’t stick, this also makes clean up much easier!
Method
Preheat the oven to 180 degrees. Line a baking tray with baking paper and spray with canola or olive oil.
Cut up the root vegetables and spread evenly on the tray.
Season with salt and pepper.
Bake for 35 minutes or until the vegetables are cooked through and lightly browned.
Sprinkle with parsley and serve immediately.
This recipe is not suitable for freezing.
Root vegetables grouped together tend to cook evenly (which is good). They are good with a roast meat of some variety with some gravy .
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