| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
New, Vegtime7 |
8 |
servings |
INGREDIENTS
| 8 |
md |
Shallots; peeled |
| 2 |
md |
Red-skinned potatoes |
|
|
Scrubbed and cut into 1 1/2-inch cubes |
| 2 |
md |
Turnips |
|
|
Scrubbed and cut into 1 1/2-inch cubes |
| 2 |
md |
Parsnips |
|
|
Peeled and cut into 1 1/2-inch cubes |
| 4 |
md |
Carrots |
|
|
Scrubbed 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 VEGAN
Roasted root vegetables are always a treat. The natural sugar in the
vegetables caramelizes during roasting and creates an incredibly
sweet-savory flavor. I like to use six root vegetables for this dish, but
you can use less and just increase more of one kind your family prefers.
Preheat oven to 450 degrees.
In large bowl, combine vegetables, garlic, oil, thyme, salt and pepper;
toss to evenly coat. Transfer coated vegetables to baking dish and bake
until tender and browned, 35 to 40 minutes.
PER SERVING: 137 CAL.; 2G PROT.; 7G TOTAL FAT (1G SAT. FAT); 17G CARB.; 0
CHOL.; 99MG SOD.; 3G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 56
Converted by MM_Buster v2.0l.
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