Pan Roasted Root Vegetables

Roasting brings out the natural sweetness of the vegetables making this a delicious side dish for your holiday entertaining.

Recipe Tags:

Roasting Time: 1 hour

Preparation Time:

Servings: 8

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Ingredients

  • 16 small Ontario Red Skin Potatoes, whole or halved
  • 16 cloves Ontario Garlic, peeled
  • 3 Ontario Carrots, cut into 3-inch (8 cm) pieces
  • 2 Ontario Parsnips, cut into 3-inch (8 cm) pieces
  • 2 Ontario Onions, cut into 8 to 12 wedges
  • 1 Ontario Red Onion, cut into 8 to 12 wedges
  • 2 cups (500 mL) cubed Ontario Rutabaga
  • Salt and freshly ground black pepper
  • 1/4 cup (50 mL) vegetable oil
  • 2 tsp (10 mL) chopped fresh Ontario Thyme Leaves

Instructions

In large shallow roasting pan, evenly spread potatoes, garlic, carrots, parsnips, onions and rutabaga. Season with salt and pepper. Drizzle with oil; toss to coat well. Place in 400°F (200°C) oven, stirring every 10 to 15 minutes, until browned and tender when pierced with fork, about 45 to 60 minutes. Sprinkle with thyme and gently mix.

Nutritional information

1 Serving

  • PROTEIN: 4 grams
  • FAT: 7 grams
  • CARBOHYDRATE: 35 grams
  • CALORIES: 215
  • FIBRE: 5 grams
  • SODIUM: 75 mg