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Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.—Rebecca Dornfeld, Grass Lake, Michigan
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cup equals 69 calories, 2 g fat (trace saturated fat), 0 cholesterol, 31 mg sodium, 12 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
Originally published as Roasted Root Veggies in Country Woman September/October 1996, p36
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Reviewed on Feb. 22, 2010 by terratoo
I love the taste and aroma of this dish. I have made it several times and am happy to try some new vegetables I've shied away from in the past--turnip, rutabaga and parsnips. Goes great with roast beef.
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