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35
ROASTED ROOT VEGETABLES
Makes 8 servings
1 pound Yukon Gold or fingerling potatoes,
cut into
1
⁄2-inch rounds
1 pound yam, peeled, cut in half lengthwise, sliced
into
1
⁄2-inch half moons
1 cup parsnips, peeled and cut into
1
⁄2" slices
1 cup peeled baby carrots
4 garlic cloves, smashed
1
⁄4 cup extra virgin olive oil
1 teaspoon kosher salt
1
⁄2 teaspoon coarsely ground black pepper
Preheat oven to 450˚F on roast or convection bake, racks
in position 1 and 3.
In a large mixing bowl toss all ingredients together well.
Divide ingredients between 2 half-sheet trays lined with
aluminum foil.
Place in oven in set rack positions. After 20 minutes
remove racks to lightly toss vegetables on tray and return
trays to oven, rotating both trays and racks. Bake for an
additional 20 to 25 minutes, toss one more time and bake
until all vegetables are evenly browned, about 5 minutes.
Nutritional information per serving:
Calories 207 (30% from fat) • carb. 34g • pro. 3g • fat 7g
sat. fat 1g • chol. 0mg • sod. 189mg • calc. 33mg • fiber 6g
Variation: Add 2 teaspoons of your favorite chopped
herb, such as rosemary or thyme.
Another nice addition to this vegetable mix would be a
1
⁄2 cup of Brussels sprouts cut in half.