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Roasted Root Vegetables
- Makes: 8 servings
medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces
medium turnips, peeled and cut into 1-inch pieces or 1 medium rutabaga, peeled and cut into 1-inch pieces
small Yukon gold potatoes, peeled and cut into quarters or 1 medium sweet potato, peeled and cut into 1-inch pieces
medium carrots, halved lengthwise and cut into 1-inch pieces
medium yellow onions, cut into 1-inch-wide wedges
leaves of fresh sage, slivered
sea salt or kosher salt
freshly ground black pepper
leaves fresh sage, snipped
In a large greased roasting pan combine parsnips, turnips or rutabaga, potatoes, carrots, onions, and the 8 leaves of slivered sage. Combine oil, salt, and pepper; drizzle over vegetables in pan. Toss lightly to coat.
Roast, uncovered, in a 425 degree F oven for 30 to 35 minutes until vegetables are lightly browned and tender, stirring occasionally. Drizzle honey over vegetables. Stir gently to coat. Bake 5 minutes more. To serve, sprinkle with the snipped sage.
(Roasted Root Vegetables)
Servings Per Recipe 8, cal. (kcal) 168, pro. (g) 2, sodium (mg) 354, vit. A (IU) 5636, calcium (mg) 50, iron (mg) 1, vit. C (mg) 21, fiber (g) 5, Fat, total (g) 5, carb. (g) 30, sat. fat (g) 1