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!
Serves 4
Ingredients: 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 TBS chopped fresh rosemary or 1 tsp dried rosemary, crushed
1 TBS chopped fresh thyme or 1 tsp dried thyme 1/4 tsp coarsely ground black pepper 1/4 tsp salt (optional) Olive oil spray
Preparation:
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 cookie sheet, spread vegetables evenly.
Roast at 425°F for 30-40 minutes (stir at 15 minutes) or until veggies are crispy, but tender inside.
Nutrition Facts: Calories: 170 Fat: 1 gm Carbohydrates: 37gm Dietary Fiber: 8 gm Sodium: 340mg Protein: 4gm
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