| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
servings |
INGREDIENTS
| 6 |
bn |
Baby turnips -; (abt 2 lbs) |
| 6 |
bn |
Baby carrots -; (abt 2 lbs) |
| 3 |
tb |
Olive oil |
| 4 |
|
Sprigs thyme |
|
|
Coarse salt |
|
|
Freshly-ground black pepper |
INSTRUCTIONS
Heat oven to 450 degrees. Trim and peel turnips and carrots. Place
vegetables in a medium roasting pan, cutting any larger ones in half so
that they are all about the same size. Toss with the olive oil. Add thyme
sprigs, and season with salt and pepper. Roast, stirring occasionally,
until vegetables are tender when pierced with the tip of a knife, about 45
minutes. Serves 6 to 8.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 68 Calories (kcal); 7g Total Fat; (88% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
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