Roasted Root Vegetables 3 Fun Facts to inspire you to add a root vegetable to your cart today! 1) What most know as baby carrots are actually baby-cut carrots. Baby-cut carrots are cut down from full-sized carrots and packaged as "baby carrots." 2) The greens of the sweet potato plant are completely edible! 3) Mad Science: When beet juice is added to acidic solutions it turns pink and when added to alkaline solutions it turns yellow.  Take your pick and head to check out!  For healthy tips and recipes, visit azhealthzone.org. Ingredients 4 root vegetables, choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc. 2 carrots, chopped 1 medium onion, chopped 3 Tablespoons vegetable oil 1 teaspoon rosemary 1 teaspoon thyme 3 Tablespoons Parmesan cheese Directions Wash hands with warm water and soap. Wash vegetables with water before preparing. Preheat oven to 400°F. Cut vegetables into large chunks. Place in a medium bowl and pour oil over top. Add seasonings or Parmesan and mix well. Spread an even layer on a baking sheet. Bake for 1 hour or until tender. Check a few vegetables to see if they are tender. Serve warm. Refrigerate leftovers for up to two days. Nutrition Facts per Serving Calories, 220; Carbohydrate, 27 g; Protein, 4 g; Total Fat, 12 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 5 mg; Fiber, 5 g; Total Sugars, 8 g; Sodium, 123 mg; Calcium, 108 mg; Folate, 58 mcg; Iron, 2 mg. Makes 4 servings; ¼ of the pan each. Print Recipe

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