Roasted Fall Veggies by Marissa Puleo | Mealz

Roasted Fall Veggies


6 Servings

25 min Prep, 30 min Cook


Allergy Friendly


Fall is among us and root vegetables are in season. Below find a simple and satisfying recipe to get a serving of of veggies into your day.

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Cooking Stages

    • Preheat oven to 400 degrees.

    • Scrub veggies under cold water and pat dry with paper towel.

    • Chop sweet potato, parsnips, and onion in large wedges. 

    • Mix veggies with seasonings and olive oil in large bowl

    • Place seasoned veggies are large cooking sheet

    • Bake veggies in 400 degree oven for about 25 minutes, flipping once halfway through baking. Broil on high for 5 minutes to crisp veggies at the end.

    • Serve hot and enjoy!

Nutrition Facts

Serving Size 69.3 g

Amount Per Serving
Calories 82.2 cals4%
% Daily Value*
Kilojoules 346 kJ4%
Fat 3.7 g6%
Sodium 439.5 mg19%
Carbohydrate 11.9 g4%
Protein 0.8 g2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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