Herb-Roasted Root Vegetables
Feel free to substitute other root vegetables, such as potatoes, sweet potatoes, and rutabagas. Winter squashes can also be included in the vegetable medley.
  • 3/4 pound turnips, peeled, halved, and cut into 1/2-inch-thick wedges
  • 3/4 pound parsnips, peeled and cut into 1/2-inch-thick slices
  • 1/2 pound carrots, sliced 1/2 inch thick
  • 1/3 cup sun-dried tomatoes, quartered
  • 2/3 cup water
  • 1 tablespoon plus 1 teaspoon olive oil
  • 3 cloves garlic, peeled and halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon pepper

1. Preheat the oven to 400°F. In a 9- x 13-inch metal baking pan, combine the turnips, parsnips, carrots, sun-dried tomatoes, and water. Cover and roast until the carrots are crisp-tender, about 10 minutes.

2. Uncover and stir in the oil, garlic, salt, oregano, and pepper, tossing to coat. Return to the oven and roast, uncovered, until the vegetables are lightly browned and tender, about 20 minutes.

Nutritional Information
Per serving: 168 calories, 5.1g total fat (.7g saturated), 0mg cholesterol, 8g dietary fiber (3.8g soluble), 30g carbohydrate, 3g protein, 468mg sodium.
Good source of: beta carotene, fiber, potassium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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