| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime3 |
1 |
servings |
INGREDIENTS
| 8 |
md |
Shallots; peeled |
| 2 |
md |
Red-skin potatoes |
|
|
Cut into 1 1/2-inch cubes |
| 2 |
md |
Turnips; cut into |
|
|
Cut into 1 1/2-inch cubes |
| 2 |
md |
Parsnips; peeled and |
|
|
Cut into 1 1/2-inch cubes |
| 4 |
md |
Carrots; peeled and |
|
|
Cut into 1 1/2-inch cubes |
| 1 |
sm |
Rutabaga; peeled and |
|
|
Cut into 1 1/2-inch cubes |
| 2 |
|
Cloves garlic; minced |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Chopped fresh thyme |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
8 SERVINGS DAIRY-FREE
Roasted root vegetables are always a treat. The natural sugar in the
vegetables caramelizes during roasting and creates a sweet-savory flavor.
Feel free to alter proportions of vegetables to suit your guests'
preferences.
PREHEAT OVEN to 450 F. In a large bowl, combine vegetables, garlic, oil,
thyme, salt and pepper; toss to evenly coat. Transfer coated vegetables to
a baking dish and bake until tender and browned, 35 to 40 minutes. Serve
warm.
PER SERVING: 137 CAL.; 2G FROT.; 7G TOTAL FAT (1G SAT. FAT); 17G CARB.; 0
CHOL.; 99MG SOD.; 3G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 68
Converted by MM_Buster v2.0l.
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