Roasted Roots (potato, Carrot, Radish, Leek)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | Veg09 | 6 | Servings |
INGREDIENTS
| 1 | lb | New potatoes, about 3 cups |
| 1 | lb | Baby carrots, about 2 cups |
| 12 | oz | Radish, about 3 cups |
| 2 | c | Leek whites, halved |
| lengthwise | ||
| Then cut into 1-inch pieces | ||
| OR onion wedges | ||
| 1/4 | c | Vegetable oil |
| 1 | t | Salt |
| 1/2 | t | Ground black pepper |
| 1/2 | t | Dried dill weed |
| 1 | cals, 8g fat |
INSTRUCTIONS
In a 15- by 10-inch roasting pan, toss potatoes, carrots,radishes and leeks with, salt, pepper and dill weed until well coated. Spread in a single layer. Bake at 425 degrees about 45 minutes or until vegetables are tender, stirring occasionally. Makes about 6 portions. Recipe by: North American Radish Council Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 85
Total Fat: 9.6g
Cholesterol: 0mg
Sodium: 625.6mg
Potassium: 353.6mg
Carbohydrates: 14.7g
Fiber: 4.5g
Sugar: 9g
Protein: 1.4g