Roasted Root Vegetables Recipe

Nutrition Facts

  • One serving:
  • One 3/4-cup serving (prepared with 2 tablespoons oil)
  • Calories:
  • 55
  • Fat:
  • 3 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 144 mg
  • Carbohydrate:
  • 7 g
  • Fiber:
  • 2 g
  • Protein:
  • 1 g
  • Diabetic Exchange:
  • 1 vegetable, 1/2 fat.


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Roasted Root Vegetables

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Pleasantly seasoned with rosemary and garlic, this appealing side dish showcases good-for-you turnips, carrots and potatoes. It's a nice homey addition to our family's holiday meal. -Kerry Sullivan, Maitland, Florida

SERVINGS: 10-12

CATEGORY: Low Fat

METHOD: Baked

TIME: Prep: 15 min. Bake: 45 min.

Ingredients:

  • 5 medium red potatoes, cubed
  • 4 medium carrots, cut into 1/2-inch slices
  • 2 small turnips, peeled and cubed
  • 1 garlic clove, minced
  • 2 to 4 tablespoons olive oil
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

Place the potatoes,carrots, turnips and garlic in a greased 13-in. x 9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat.
    Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender. Yield: 10-12 servings.


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