80--- Easy Roasted Roots

I've made roasted root vegetables before.  I will make them again.  And again.  For this batch I used all of the "leftovers" from my garden-- you know, the roots that get forgotten about until the ground freezes and then you say "Crud!  I need to dig those up!"


Root vegetables have wonderful nutrient values, they can be stored for a very long time, and they often cost less than other vegetables.  Slowly baking them creates a fantastic sweet flavor.  If you plan on roasting other vegetables with your roots, such as asparagus or broccoli, add them about halfway through cooking.

Easy Roasted Roots
Serves 4

2 cups carrots, sliced into circles or sticks, ~1/2" thick
2 cups beets (I used baby beets), sliced into circles or chunks, 1/2" thick
1 Tbsp olive oil
2 tsp vegetable seasoning
1/4 cup fresh herbs of choice (I used Italian parsley), chopped for garnish

Preheat oven to 400 degrees.  Toss carrots and beets (and/or other roots of your choice such as parsnips) with olive oil.  Place onto a baking sheet and sprinkle with vegetable seasoning.  Bake for ~40 minutes or until tender (but not mushy).

Remove from oven and allow to cool for 5 minutes prior to serving.  Garnish with herbs and enjoy!

Nutrition Info per 1/2 cup: 98 calories, 3.4 g fat, 2 g protein, 11 g carbohydrates, 4 g fiber