Roasted Root Vegetables
Great served as a side dish you can feel good about. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Servings: 4
Calories: 231kcal
Equipment
- Kitchen Knife
- Oven
- Baking Sheet
Ingredients
- 2 onion*
- 1 lb potato*
- or sweet potato*
- or kohlrabi*
- 2 carrot*
- 3 tbsp olive oil
- 1 tbsp honey*
- salt + pepper
Instructions
- Preheat oven to 400°F.
- Peel onions. Cut each in half, through the root. Then cut each half into three wedges, through the root. Put into a large mixing bowl.
- Scrub or peel the potatoes and carrots. Cut them into ¾ inch thick slices. Put them in the bowl with the onion.
- In a measuring cup or a small mixing bowl, whisk the olive oil and honey with a fork then pour the mixture over veggies and stir together.
- Pour the veggie mixture onto a baking sheet in a single layer. Bake for 40 minutes.
- Wearing your oven mitts, remove pan from oven and flip the veggies over with a spatula. Roast for another 20 minutes.
Nutrition
Calories: 231kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 30mg | Potassium: 658mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5099IU | Vitamin C: 28mg | Calcium: 37mg | Iron: 1mg