In a large bowl, combine the diced vegetables, olive oil, chopped rosemary, garlic powder, salt, and pepper. Toss until the vegetables are well coated.
Roasting:
Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
Roast in the Oven:
Roast in the preheated oven for 25-30 minutes or until the vegetables are golden brown and tender. Stir the vegetables halfway through the cooking time for even roasting.
Serve:
Remove from the oven and let them cool for a few minutes. Serve warm.
Nutritional Information (Approximate Values):
Calories: 200 per serving (1 cup)
Protein: 3g
Carbohydrates: 25g
Dietary Fiber: 5g
Sugars: 6g
Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 150mg
Note: Nutritional values are approximate and may vary based on specific ingredients and serving sizes. It’s always a good idea to check the nutrition labels of individual products for accuracy.
Vegan Rosemary Roasted Root Vegetables
