Name: Roasted Winter Vegetables with Basil Oil
Ingredients: 1/4 c Chicken broth; 2 tb Basil oil; 1/2 ts Salt; 1/4 ts Pepper; 1 1/4 lb Red potatoes; cut in 1" pieces; 1/2 lb Turnip; peeled and cubed; 1/2 lb Parsnip; peeled and cubed; 1/2 lb Carrots; peeled and cut 1"; 3/4 lb Boiling onions; peeled

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Side dishes, Vegetables	8	Servings

INGREDIENTS

1/4	c	Chicken broth
2	tb	Basil oil
1/2	ts	Salt
1/4	ts	Pepper
1 1/4	lb	Red potatoes; cut in 1" pieces
1/2	lb	Turnip; peeled and cubed
1/2	lb	Parsnip; peeled and cubed
1/2	lb	Carrots; peeled and cut 1"
3/4	lb	Boiling onions; peeled

INSTRUCTIONS

Preheat oven to 400 F.
Combine first 4 ingredients in a large bowl. Add vegetables and toss well.
Spoon mixture into a shallow roasting pan coated with cooking spray. Bake,
uncovered, at 400 F. for 35 minutes or until tender, stirring occasionally.
Serving = one cup
Recipe by: Weight Watcher's Magazine, '97 Posted to MC-Recipe Digest V1
#670 by hurlbert <hurlbert@concentric.net> on Jul 13, 1997

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