Recipes
Roasted Root Vegetables

Roasted Root Vegetables

6 Total Servings
25 min Cook Time
10 min Prep Time
35 min Total Time

Ingredients

3 cups (total) root vegetables of potato, parsnip, carrot, sweet potato, and/or squash, washed, peeled, and rough chopped into chunks
2 tablespoons extra virgin olive oil
¼ cup Welch’s 100% White Grape Juice
Salt and pepper, to taste

Nutrition

Serving Size: 1/6 recipe

102 calories
4.6g fat
0.4g saturated fat
0mg cholesterol
213mg sodium
18g carbohydrates
2g fiber
9g sugar
1g protein

Preparation

Steps

Preheat oven to 425°F.
Spread olive oil on bottom of roasting pan.
Toss vegetables with Welch’s 100% White Grape Juice, salt and pepper and transfer to the baking sheet. Roast vegetables for 20-25 minutes, turning once until they are fork tender. Serve warm in desired dish.