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Ingredients50 m servings 284 cals
Original recipe yields 6 servings
- Preheat an oven to 475 degrees F (245 degrees C).
- Mix roasting potatoes, sweet potato, brown onion, mushrooms, parsnip, and carrots in a large bowl.
- Whisk olive oil, vinegar, rosemary, thyme, salt, and pepper together in a small bowl; drizzle over the vegetable mixture and toss to coat. Spread vegetables into a large roasting pan.
- Roast in preheated oven, turning every 10 minutes, until the vegetables are completely tender, 35 to 40 minutes. Season again with salt and pepper as desired.
Per Serving: 284 calories; 9.4 g fat; 46.7 g carbohydrates; 5.2 g protein; 0 mg cholesterol; 129 mg sodium. Full nutrition