Roasted Rutabaga and Potatoes with Carrots
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Ingredients1 h 15 m servings 426 cals
Original recipe yields 4 servings
- Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil.
- Toss potatoes, rutabaga, carrots, red onion, and white onion in a large mixing bowl. Add 1/4 cup olive oil and toss to evenly coat vegetables. Mix in lemon juice and garlic. Add Italian seasoning, lemon pepper, and sea salt; toss to thoroughly distribute ingredients. Transfer vegetable mixture to the prepared roasting pan.
- Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.
Per Serving: 426 calories; 14.6 g fat; 68.5 g carbohydrates; 8.2 g protein; 0 mg cholesterol; 415 mg sodium. Full nutrition