Rosemary Root Vegetables

Name: Rosemary Root Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings.
Ingredients: 1 small rutabaga, peeled and chopped; 1 medium sweet potato, peeled and chopped; 2 medium parsnips, peeled and chopped; 1 medium turnip, peeled and chopped; 1/4 pound fresh Brussels sprouts, halved; 2 tablespoons olive oil; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed; 1 teaspoon minced garlic; 1/2 teaspoon salt; 1/2 teaspoon pepper

TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD: 10 servings.

This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. —Taste of Home Test Kitchen

Ingredients

1 small rutabaga, peeled and chopped
1 medium sweet potato, peeled and chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1/4 pound fresh Brussels sprouts, halved
2 tablespoons olive oil
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

1. Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes.

Nutrition Facts

3/4 cup: 78 calories, 3g fat (0 saturated fat), 0 cholesterol, 137mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 1g protein. Diabetic exchanges: 1 starch, 1/2 fat.

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