Roasted Root Vegetables

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings.
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

TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD: 12 servings.

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

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

1. Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat.
2. Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender.

Nutrition Facts

3/4 cup: 55 calories, 3g fat (0 saturated fat), 0 cholesterol, 144mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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