| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Vegtime3 | 1 | Servings | |
INGREDIENTS
| 8 | Shallots, peeled | |
| 2 | Red-skin potatoes | |
| Cut into 1 1/2-inch cubes | ||
| 2 | Turnips, cut into | |
| Cut into 1 1/2-inch cubes | ||
| 2 | Parsnips, peeled and | |
| Cut into 1 1/2-inch cubes | ||
| 4 | Carrots, peeled and | |
| Cut into 1 1/2-inch cubes | ||
| 1 | Rutabaga, peeled and | |
| Cut into 1 1/2-inch cubes | ||
| 2 | Cloves garlic, minced | |
| 1/4 | c | Olive oil |
| 1 | T | Chopped fresh thyme |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 669
Calories From Fat: 487
Total Fat: 55.2g
Cholesterol: 0mg
Sodium: 627.2mg
Potassium: 1317.1mg
Carbohydrates: 44.3g
Fiber: 13.1g
Sugar: 21g
Protein: 5.3g