Roasted root vegetables
Makes 8 servings
1 pound Yukon Gold or fingerling potatoes, cut into 1⁄2
1 pound yam, peeled, cut in half lengthwise, sliced into
1cup parsnips, peeled and cut into 1⁄2" slices
1cup peeled baby carrots
4garlic cloves, smashed 1⁄4 cup extra virgin olive oil
1teaspoon kosher salt
1⁄2 teaspoon coarsely ground black pepper
Preheat oven to 450˚F on roast or convection bake with racks in positions 1 and 3.
In a large mixing bowl toss all ingredients together well.
Divide ingredients between 2
Place in oven. After 20 minutes remove racks, lightly toss vegetables on tray and return trays to oven, rotating both trays and racks. Bake for an additional 20 to 25 minutes, toss one more time and bake until all vegetables are evenly browned, about 5 minutes.
Nutritional information per serving:
Calories 207 (30% from fat) • carb. 34g • pro. 3g • fat 7g
sat. fat 1g • chol. 0mg • sod. 189mg • calc. 33mg
Variation: Add 2 teaspoons of your favorite chopped herb, such as rosemary or thyme.
Another nice addition to this vegetable mix would be a
1⁄2 cup of Brussels sprouts cut in half.
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