Roasted Root Vegetables

Add a flavorful side to your next meal with these roasted root vegetables.

Ingredients

1 sweet potato, peeled
2 turnips
2 carrots
4 teaspoons canola oil
4 garlic cloves, minced (1 teaspoon powder)
1 teaspoon dried herbs (rosemary, thyme, oregano, etc.) Salt and pepper to taste.
Nonstick spray

Directions

Wash hands with warm, soapy water for 20 seconds.
Preheat oven to 450°F.
Spray a baking sheet (any size) with nonstick spray.
Wash vegetables and cut into 1-inch chunks.
Place vegetables in a bowl and toss with oil, garlic, herbs, salt, and pepper.
Spread vegetables on a baking sheet.
Bake at 450°F for 30-45 minutes, stirring once or twice during cooking.

Makes 4 cups, 4 servings

* The Cent$ible Nutrition Program is funded by USDA SNAP-Ed and EFNEP. SNAP-Ed assists individuals and families who receive, or are eligible to receive, benefits from the Supplemental Nutrition Assistance Program (SNAP). EFNEP assists families and youth with limited resources in acquiring the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and contributes to their personal development and the improvement of total family diet and nutritional welfare. Visit our Qualify page to learn more.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider. This material was funded by USDA’s Expanded Food and Nutrition Education Program-EFNEP. USDA is an equal opportunity provider and employer. The full nondiscrimination statement can be found here.

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.