One of my favorite sides during the cooler months of the year are roasted root vegetables. They’re easy to prepare, especially for batch cooking.
AuthorMaya Krampf from WickedSpatula.com
8 cups of diced root vegetables
Butternut squash(not a root but really delicious!)
Preheat oven to 425 F.
Choose your selected vegetables and dice into 1 inch cubes. Toss with diced onion, garlic, rosemary, salt, and olive oil. Divide between two large baking sheets.
Roast for 1 hour or until tender.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.