Vegetarian Garlic & Herb Roasted Vegetables
60 mins (prep 15, cooking 45)
11 ingredients
6 servings
Great fall side dish! I used red potatoes and baby Chiogga (sp?) beets, which are pink and white striped. I forgot to get the baby turnips at the farmers market, but will try them next time, because I will be making this again. I added a quartered onion and a sliced shallot instead. It is a really easy recipe. Thanks for posting it!

Categories:  <-60-mins , side-dish , oven , equipment , vegetarian , potato , roast , vegetable , time-to-make ,
Share on Newzsocial



Serving Size (16.33 g)
Servings 6
Amount per Serving
Calories 90.98 Calories from Fat 89.37
% Daily Value *
Total Fat 9.93g 91.62%
Saturated Fat 1.4g 41.9%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 389.03mg 97.26%
Total Carbohydrate 0.78g 1.57%
Dietary Fiber 0.62 g 14.87%
Sugars 0.03 g %
Protein 0.38g 4.53%
Vitamin A 12.22IU% Vitamin C 0.01mg%
Calcium 37.14mg% Iron 1.53mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
round, baby turnips, baby beets, yukon gold potatoes, fresh ground pepper, cloves garlic