Roasted Root Vegetables
Yield: 10-12 servings.
5 medium red potatoes, cubed
Place the potatoes, carrots, turnips and garlic in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat. Bake, uncovered, at 350 for 35 minutes. Increase temperature to 450; bake 10-15 minutes longer or until vegetables are tender.
Nutritional Analysis: One 3/4-cup serving (prepared with 2 tablespoons oil)
equals 55 calories, 3 g fat (trace saturated fat), 0 cholesterol, 144 mg sodium,
7 g carbohydrate, 2 g fiber, 1 g protein.
This recipe is part of a Holiday Menu