Cheese & Herb Roasted Root Vegetables
INGREDIENTS
- 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
- 1/4 tsp. freshly ground black pepper
- 1/4 cup chopped mixed fresh herbs, such as thyme, parsley, chives, rosemary and sage
- 1 cup (4 oz.) Sargento® Bistro® Blends Shredded Mozzarella & Asiago Cheese with Roasted Garlic
DIRECTIONS
- 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 top with cheese. Return to oven and continue baking until cheese is melted, about 3 minutes.
SUMMARY
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Yield: Serves: 6
HELPFUL HINTS
See Nutrition Facts
Serves: 6
Amount Per Serving
Calories 227
Total Fat 8.8g
Saturated Fat 3.4g
Trans Fat 4.6g
Polyunsaturated Fat 0.6g
Cholesterol 11g
Sodium 270g
Carbohydrates 31g
Protein 8g
Dietary Fiber 6g
Vitamin A 191g
Vitamin C 26g
Calcium 164g
Iron 1g
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