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Herb Roasted Root Vegetables

TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD: 10 servings.
Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. —Deirdre Cox, Kansas City, Missouri

Ingredients

  • 1 large potato, peeled and cut into 1-inch cubes
  • 1 medium sweet potato, peeled and cut into 1-inch cubes
  • 2 medium carrots, halved lengthwise and cut into 2-inch pieces
  • 1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces
  • 1 small turnip, peeled and cut into 1-inch cubes
  • 1/2 pound kohlrabi, peeled and cut into 1-inch cubes
  • 6 large shallots, halved
  • 3 tablespoons olive oil
  • 2 teaspoons coarsely ground pepper
  • 1 teaspoon salt
  • 6 fresh thyme sprigs
  • 6 fresh rosemary sprigs

Directions

  • 1. Preheat oven to 425°. Place first 7 ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain.
  • 2. Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables.
  • 3. Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts

3/4 cup: 130 calories, 4g fat (1g saturated fat), 0 cholesterol, 263mg sodium, 22g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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