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.
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
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.
Total Fat 2g
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With permission from "The Biggest Loser Simple Swaps" by Cheryl Forberg RD and Melissa Roberson (Rodale)