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Roasted Root Vegetables

Recipe courtesy of the USDA's

Serving Size
Serves 4 (1¼ cup)


  • 2 medium-sized sweet potatoes, cut into large chunks
  • 2 medium-sized root vegetables (white potatoes, rutabagas, turnips, parsnips, beets),
  • cut into large chunks
  • 2 carrots, chopped 1 medium onion, chopped ¼ cup vegetable oil 3 tablespoons Parmesan cheese Season with your favorite spices


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, add all chopped vegetables, and pour oil over top.
  3. Add Parmesan cheese and seasonings; mix well.
  4. Spread vegetable mixture evenly on a baking sheet.
  5. Bake for 1 hour or until tender.

See other recipes in this series: