Roasted Vegetable Medley
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
Instructions:
Preparation time: 30 minutes
Cooking time: About 45 minutes
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
3 POINT per serving
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