Preheat oven to 425 degrees F
Line a baking sheet with foil or parchment paper.
Prepare all vegetables separately by cutting into one inch cubes/slices.
For best results, keep each vegetable separate from the others, as they need different roasting times.
In a large bowl, or a large foil tray, combine the olive oil, salt, pepper and herbs de provence. Mix well.
Taking each vegetable in turn:
Toss the cubes in the seasoned oil until fully coated.
Spread evenly on the lined baking sheet and bake until fully roasted.
Transfer the roasted vegetables to a 6-quart container.
Once all the vegetables have been roasted, toss them in the 6 quart container until mixed.
Optional: Drizzle maple syrup over the vegetables while tossing.
Store leftovers, covered in the refrigerator for up to 3 days, or portion into small containers and freeze for up to 6 months
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Roasted Mixed Root Vegetables recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
