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    3 pt. Roasted Vegetable Medley


    Source of Recipe


    crazyiees20001

    List of Ingredients




    2 small red thin-skinned potatoes (about 8 oz. total)
    1 medium-size sweet potato or yam (about 8 oz.), peeled
    2 large carrots (about 8 oz. total)
    1 small red onion (about 8 oz. g)
    5 teaspoons olive oil
    2 tablespoons each chopped fresh oregano and chopped fresh basil; or 2
    teaspoons each dried oregano and dried basil
    1 or 2 cloves garlic, minced or pressed
    1/4 cup grated Parmesan cheese
    Oregano and basil sprigs
    Salt

    Recipe



    Cut beet, unpeeled thin-skinned potatoes, and sweet potato into 3/4- inch chunks. Cut carrots diagonally into 1/2-inch pieces; cut onion into 3/4-inch wedges. Combine all vegetables in a shallow 10- by 15-inch baking pan; drizzle with oil and toss to coat vegetables evenly with oil.

    Bake in a 475 degree F oven until vegetables are richly browned and tender when pierced (35 to 45 minutes), stirring occasionally. Watch carefully to prevent scorching. As pieces brown, remove them and keep warm; add water, 1/4 cup at a time, if pan appears dry.

    Transfer vegetables to a platter or serving dish and sprinkle with chopped oregano, chopped basil, garlic, and a little of the cheese. Garnish with oregano and basil sprigs. Season to taste with salt and remaining cheese.

    Makes 6 Servings

    Nutrition Facts Per serving: 162 calories (28% calories from fat), 5 grams total fat, 1 gram saturated fat, 3 milligrams cholesterol, 104 milligrams sodium, 26 grams carbohydrates, 4 grams fiber, 4 grams protein, 87 milligrams calcium, 1 milligram iron.

 

 

 

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