Roasted Root Vegetables

Yield

6 servings (serving size: about 1 cup)

Ingredients

• 3 1/2  cups  coarsely chopped carrot (about 1 1/2 pounds)

• 3  cups  coarsely chopped parsnip (about 1 pound)

• 1 3/4  cups  coarsely chopped peeled turnips (about 1/2 pound)

• 2  tablespoons  olive oil

• 1  teaspoon  brown sugar

• 1/2  teaspoon  sea salt

• 2  medium red onions, each cut into 8 wedges

• 2  tablespoons  chopped fresh parsley

• 1  tablespoon  balsamic vinegar

• 1/4  teaspoon  freshly ground black pepper

Preparation

Preheat oven to 450°.

Combine first 7 ingredients in a shallow roasting pan; toss well. Bake at 450° for 1 hour, stirring after 30 minutes. Add parsley, vinegar, and pepper, tossing to coat.

Nutritional Information

Calories: 175 (26% from fat)

Fat: 5.1g (sat 0.7g,mono 3.4g,poly 0.6g)

Protein: 2.9g

Carbohydrate: 31.9g

Fiber: 6.7g

Cholesterol: 0.0mg

Iron: 1.3mg

Sodium: 267mg

Calcium: 80mg

Allowances: 1 Grain & Starch, 3 Non-Starchy Vegetables, 1 Fat

Cooking Light, JUNE 2002