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    1.6 pt. Roasted Root Vegetables


    Source of Recipe


    posted to recipecircus originally by Filus ( from taste of home magazine, K. Sullivan)

    List of Ingredients




    5 medium red potatoes, cubed
    4 medium carrots, cut into 1/2-in. slices
    2 small turnips, peeled and cubed
    1 garlic clove, minced
    2 T. olive or canola oil
    1 T. minced fresh rosemary OR 1 tsp. dried rosemary, crushed
    1/4 tsp. salt
    1/4 tsp. pepper

    Recipe



    Place the first 4 ingredients in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with oil; sprinkle with remaining spices. Stir to coat. Bake, uncovered, at 350º for 35 minutes.

    Increase temperature to 450¼F bake 10-15 minutes longer or until vegetables are tender. Serves 10

    One 3/4-cup serving equals: 55 calories 3 gm fat (trace saturated) 0 cholesterol 119 mg sodium 7 gm carbohydrate 2 gm fiber 1 gm protein ++++ Exchanges 1 vegetable 1/2 fat ++++ WWP: 1.6

 

 

 

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