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Healthy Roasted Root Vegetables
Roasting and an excellent herb-pepper seasoning turn this vegetable medley into a standout side dish. Healthy Cooking Test Kitchen
4 Servings
Prep: 20 min. Bake: 25 min.
Ingredients
2 cups cubed peeled rutabaga
3/4 cup chopped peeled turnip
1 small onion, cut into wedges
1 small carrot, chopped
1/2 cup chopped peeled parsnip
1-1/2 teaspoons olive oil
1/2 teaspoon minced fresh thyme
or
1/4 teaspoon dried thyme
1/2 teaspoon minced fresh oregano
or
1/4 teaspoon dried oregano
1/2 teaspoon minced fresh rosemary
or
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon salt
Directions
In a large bowl, combine all ingredients; toss to coat. Transfer to a
15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Bake, uncovered, at 425° for 25-30 minutes or until vegetables
are tender, stirring occasionally. Yield: 4 servings.
Nutrition Facts:
3/4 cup equals 72 calories,
© Taste of Home 2013
2 of 2
Healthy Roasted Root Vegetables
(continued)
Nutrition Facts:
2 g fat (trace saturated fat), 0 cholesterol, 115 mg sodium, 13 g carbohydrate, 4 g fiber, 2 g protein.
Diabetic Exchange:
2 vegetable.
© Taste of Home 2013