Roasting veggies in the oven brings out a sweetness that you just don”t get when steaming or sauteeing. They not only taste fantastic, but the recipe could not be easier!
2 pounds assorted root vegetables (carrots, parsnips, turnips, beets, onions, fingerling potatoes and/or sweet potatoes), washed, peeled and cut into 2” wedges
8 cloves garlic, peeled
1 tablespoon chopped fresh rosemary or 1 tsp. dried rosemary, crushed
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon salt (optional)
Olive oil spray
- In a large bowl, combine all ingredients and coat lightly with olive oil spray. Use hands to mix ingredients so they are coated evenly.
- In large shallow roasting pan or jelly-roll pan, spread vegetables evenly.
- Roast at 425°F for 30-40 minutes (stir at 15 minutes) or until veggies are crispy, but tender inside.
Fat: 1 gm
Dietary Fiber: 8 gm