Herbed Slow-Roasted Vegetables

Name: Herbed Slow-Roasted Vegetables
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8 servings.
Ingredients: 1 small rutabaga, peeled and cut into 3/4-inch pieces; 4 medium potatoes, cut into 1-inch pieces; 4 medium carrots, cut into 1-inch pieces; 1 medium onion, cut into 1-inch pieces; 1/4 cup butter, melted; 1 teaspoon salt; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary, crushed; 1/4 teaspoon pepper

I grow my own onions and this is one way I like to showcase my harvest. Thyme, oregano and rosemary create the perfect seasoning blend for the slow-roasted vegetable medley.—Lisa Jane Morwald, Hamilton, Ontario

Ingredients

1 small rutabaga, peeled and cut into 3/4-inch pieces
4 medium potatoes, cut into 1-inch pieces
4 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/4 cup butter, melted
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Directions

In a large bowl, combine the rutabaga, potatoes, carrots and onion. Add the remaining ingredients; toss to coat. Arrange in a single layer in a greased 15x10x1-in. baking pan.
Bake, uncovered, at 400° for 45-55 minutes or until tender, stirring occasionally.

Nutrition Facts

3/4 cup: 164 calories, 6g fat (4g saturated fat), 15mg cholesterol, 368mg sodium, 26g carbohydrate (6g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Harvest Herb Vegetables in Holiday & Celebrations Cookbook 2009