Chef Meg's Roasted Root Vegetables - 15.8g Carbs, 3.2g Fiber, 3.3g Sugar
From: SparkPeople user CHEF_MEG
This recipe sings of the fall and early winter harvest. Take advantage
of the local farmers market and buy whatever root vegetables they have.
I like a bite to the vegetables, so I drizzle a small amount of balsamic
vinegar over the vegetables while they are still hot.
1 Tbsp olive oil
1 red onion, sliced
4 cloves garlic, peeled and cut in half
2 carrots, peeled and diced
1 turnip, peeled and diced
1 yam OR sweet potato, peeled and diced
2 parsnips, peeled and diced
1 tsp dried rosemary
1 tsp dried thyme
1 pinch salt
1/2 tsp black pepper
1 Tbsp balsamic vinegar, optional
Preheat oven to 375 degrees F. Spray a baking sheet pan with nonstick
cooking spray.
Combine all ingredients in a mixing bowl; toss to combine.
Place mixture on a sheet pan. Bake 30 minutes, turning vegetables every
10 minutes until vegetables are tender and slightly browned. Drizzle
with balsamic vinegar before serving.
Servings: 8
Serving Size: 1/2 cup
Nutrition per Serving:
82.1 Calories, 1.9g Total Fat, 0.3g Saturated Fat, 0.2g Polyunsaturated Fat,
1.3g Monounsaturated Fat, 0mg Cholesterol, 36.6mg Sodium, 370.5mg Potassium,
15.8g Total Carbs, 3.2g Dietary Fiber, 3.3g Sugars, 1.3g Protein
