Recipe - Roasted Root Vegetable
3 1/2 cups coarsely chopped carrot (about 1 1/2 pounds)
3 cups coarsely chopped parsnip (about 1 pound)
1 3/4 cups coarsely chopped peeled turnips (about 1/2 pound)
2 tablespoons olive oil
1 teaspoon brown sugar
1/2 teaspoon sea salt
2 medium red onions, each cut into 8 wedges
2 tablespoons chopped fresh parsley
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
Preheat oven to 450°.
Combine first 7 ingredients in a shallow roasting pan; toss well. Bake at 450° for 1 hour, stirring after 30 minutes. Add parsley, vinegar, and pepper, tossing to coat.
Yield 6 servings (serving size: about 1 cup)
Freebies: 1 G&S, 1 NSV, 1 Fat
Calories: 175 (26% from fat) Fat: 5.1g (sat 0.7g,mono 3.4g,poly 0.6g) Protein: 2.9g Carbohydrate: 31.9g
Fiber: 6.7g Cholesterol: 0.0mg Iron: 1.3mg Sodium: 267mg Calcium: 80mg
Cooking Light, JUNE 2002