Roasted baby root vegetables
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | bunches | Baby turnips -; (abt 2 lbs) |
| 6 | bunches | Baby carrots -; (abt 2 lbs) |
| 3 | tablespoons | Olive oil |
| 4 | Sprigs thyme | |
| Coarse salt | ||
| Freshly-ground black pepper | ||
Directions
Heat oven to 450 degrees. Trim and peel turnips and carrots. Place vegetables in a medium roasting pan, cutting any larger ones in half so that they are all about the same size. Toss with the olive oil. Add thyme sprigs, and season with salt and pepper. Roast, stirring occasionally, until vegetables are tender when pierced with the tip of a knife, about 45 minutes. Serves 6 to 8.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 68 Calories (kcal); 7g Total Fat; (88% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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