Rainbow Roasted Vegetables

6 70 193
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 4
Rainbow Roasted Vegetables
Health Rating


5 medium Carrots (cut into 1-inch pieces)
3 beet(s) Beets, raw (peeled, cut into 1-inch pieces)
3 parsnip(s) Parsnip (cut into 1-inch pieces)
1 small Rutabaga, Swedish turnip, raw (peeled, cut into 1-inch pieces)
2 tbsp Extra virgin olive oil (or solid cooking fat)
1 pinch Sea salt


1. Preheat oven to 400 degrees.

2. Combine the carrots, beets, parsnips, and rutabaga in a bowl and coat with oil or cooking fat and salt.

3. Transfer to a baking dish and bake until soft and browned on the outside, about 1 hour. Make sure to stir a couple of times while cooking.

Serve warm and enjoy!

Nutrition Facts

Per Portion

Calories 193
Calories from fat 67
Calories from saturated fat 9.3
Total Fat 7.4 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 5.1 g
Cholesterol 0
Sodium 155 mg
Potassium 844 mg
Total Carbohydrate 28.5 g
Dietary Fiber 6.3 g
Sugars 13.5 g
Protein 3.0 g

Dietary servings

Per Portion

Vegetables 3.5

Energy sources




provide key vitamins and minerals that are important for vital health and maintenance of the body