Yield: 1 servings
Measure | Ingredient |
---|---|
8 mediums | Shallots; peeled |
2 mediums | Red-skin potatoes |
\N \N | Cut into 1 1/2-inch cubes |
2 mediums | Turnips; cut into |
\N \N | Cut into 1 1/2-inch cubes |
2 mediums | Parsnips; peeled and |
\N \N | Cut into 1 1/2-inch cubes |
4 mediums | Carrots; peeled and |
\N \N | Cut into 1 1/2-inch cubes |
1 small | Rutabaga; peeled and |
\N \N | Cut into 1 1/2-inch cubes |
2 \N | Cloves garlic; minced |
¼ cup | Olive oil |
1 tablespoon | Chopped fresh thyme |
\N \N | Salt and freshly ground black pepper |
8 SERVINGS DAIRY-FREE
Roasted root vegetables are always a treat. The natural sugar in the vegetables caramelizes during roasting and creates a sweet-savory flavor.
Feel free to alter proportions of vegetables to suit your guests' preferences.
PREHEAT OVEN to 450 F. In a large bowl, combine vegetables, garlic, oil, thyme, salt and pepper; toss to evenly coat. Transfer coated vegetables to a baking dish and bake until tender and browned, 35 to 40 minutes. Serve warm.
PER SERVING: 137 CAL.; 2G FROT.; 7G TOTAL FAT (1G SAT. FAT); 17G CARB.; 0 CHOL.; 99MG SOD.; 3G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 68 Converted by MM_Buster v2.0l.