Rosemary-Roasted Root Vegetables
Makes 4 servings
Perfect vegetable roasting requires a hot oven and a pan large enough to eliminate crowding. This ensures a crispy exterior and even browning. You can change the proportions of the vegetables if you like; just be sure they're cut the same size for even baking. Butternut squash or sweet potatoes work well too.
Ingredients
16 ounces any combination of parsnip, rutabaga, or turnips, peeled and cut in 1-inch pieces
2 teaspoons olive oil
1 teaspoon finely chopped fresh rosemary
1 teaspoon chopped thyme
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
1. Preheat oven to 400 degrees Fahrenheit
2. Place vegetables on a 15 x 10-inch baking sheet.
3. Drizzle with the oil and sprinkle with seasonings.
4. Toss well and distribute evenly over pan.
5. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, about 45 minutes.
6. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.
Nutrition
Calories 70
Total Fat 2g
Cholesterol 0mg
Sodium 180mg
Carbohydrates 13g
Fiber 3g
Sugars 5g
Protein 1g
Click here to download the recipe.
With permission from "The Biggest Loser Simple Swaps" by Cheryl Forberg RD and Melissa Roberson (Rodale)
