Cheese & Herb Roasted Root Vegetables Recipe


Cheese & Herb Roasted Root Vegetables

Cheese & Herb Roasted Root Vegetables

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 (1 Reviews)

User Reviews

Sept. 9th, 2011 3:19p.m.

Love potatoes and cheese!


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  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Yield: Serves: 6


  • 1 lb. small red potatoes, halved
  • 1 lb. parsnips, rutabaga or turnips, peeled, cut into 1-inch chunks
  • 8 oz. baby carrots
  • 2 Tbsp. olive oil
  • 1/2 tsp. salt


  • 1

    Combine potatoes, parsnips and carrots in a shallow roasting pan. Drizzle oil over vegetables; sprinkle with salt and pepper. Toss well and spread into a single layer.

  • 2

    Bake in a preheated 400°F oven for 25 minutes or until vegetables are tender. Toss vegetables with herbs and garlic; top with cheese. Return to oven and continue baking until cheese is melted, about 3 minutes.


Nutrition Facts

Serves: 6

Amount Per Serving

Calories 232

Total Fat 9.3g

Saturated Fat 3.3g

Trans Fat 4.6g

Polyunsaturated Fat 0.6g

Cholesterol 12mg

Sodium 257mg

Carbohydrates 31g

Protein 8g

Dietary Fiber 6g

Vitamin A 191RE

Vitamin C 26mg

Calcium 166mg

Iron 1mg

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