Cheese & Herb Roasted Root Vegetables

Prep Time: 20 min  |  Cook Time: 25 min  |  Servings: 6  |  Calories: 233
0 Reviews
Cheese & Herb Roasted Root Vegetables
Prep Time
20 min
Cook Time
25 min

  • 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
  • 2 tsp. bottled minced roasted garlic
  • 1 cup (4 oz.) Sargento® Chef Blends® Shredded 6 Cheese Italian
  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.

Serving Size 6

Calories 233

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 9.30g 14%
Sat. Fat 3.00g 17%
Mono Unsat. Fat 4.40g
Poly Unsat. Fat 0.60g
Cholesterol 12mg 4%
Sodium 260mg 11%
Total Carbohydrate 31g 10%
Dietary Fiber 6g 24%
Sugars 0g
Protein 8g
Vitamin A 191RE
Vitamin C 26mg 43%
Calcium 177mg 17%
Iron 1mg 6%