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.

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Side Dish

Cuisine American

Servings

Calories 231 kcal

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.

Notes

Adapted from Usborne: Start to Cook

Nutrition

Calories: 231kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 2gSodium: 30mgPotassium: 658mgFiber: 4gSugar: 9gVitamin A: 5099IUVitamin C: 28mgCalcium: 37mgIron: 1mg

Keyword carrots, holiday, honey, kohlrabi, onion, potatoes, sweet potatoes