Roasted Vegetables

71 Reviews
95% would make this recipe again

This recipe is incompatible with your food profile

Ingredients

??? potatoes, cut into 1,5 cm pieces ???
??? carrots, cut into 1,5 cm pieces ???
??? onions, cut into 1,5 cm pieces ???
??? turnips, or rutabagas, cut into 1,5 cm pieces ???
??? garlic, unpeeled and crushed ???
??? rosemary, fresh ???
??? olive oil ???
??? salt [optional] ???

Method

  1. Preheat the oven to 190°C/375°F.
  2. Generously oil a baking sheet. Prepare the vegetables then cut them into uniform pieces approximately 1,5 cm thick. Lay them out on the sheet in one layer and coat thoroughly with the oil. Add the unpeeled garlic, crushed with the broad side of a knife blade, along with the rosemary leaves and salt.
  3. Roast in the middle of the oven for about 35-40 min until the vegetables are soft and golden-coloured. Turn them twice during cooking.
  4. Serve.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

160

Fat

5 g

8 %

Saturated 0.8 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

60 mg

3 %

Carbohydrate

28 g

9 %

Fibre

4 g

17 %

Sugars

6 g

Net Carbs

24 g

Protein

3 g

Vitamin A

55 %

Vitamin C

35 %

Calcium

5 %

Iron

9 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Potassium, Vitamin A
Good source of  :
Fibre, Folacin, Manganese, Vitamin B6, Vitamin C
Source of  :
Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin E, Vitamin K, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

71 Reviews (69 with rating only) 95% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
may 25, 2012 | I would make this recipe again

Nice simple way to use a variety of veggies. I didn't have any turnips this time, so added yam and parsnips. Worked just fine. I added some ClubHouse Provence type herbs from a grinder and some pepper too. *Edit* This has become a staple in our house. Tonight it is turnip, parsnip, carrot, potato and onion. I also splurged on some fresh rosemary. I'll have to put some in my herb garden.

Useful 1
jef1234
november 09, 2016 | I would make this recipe again

Very good recipe

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.