Roasted Root Vegetables

Average: 5 (3 ratings)
Nutrition Facts Label
4 servings


4 root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) (medium)
2 carrot (chopped)
1 onion (medium, chopped)
1⁄4 cupvegetable oil
3 tablespoonsParmesan cheese


1. Preheat oven to 350 degrees.

2. Cut vegetables into large chunks.

3. Place in a medium bowl and pour oil over top. Add seasonings or Parmesan and mix well.

4. Spread an even layer on a baking sheet.

5. Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.


Per recipe: $1.95
Per serving: $0.49


Montana State University Extension Service, Montana Extension Nutrition Education Program
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