Roasted Root Veggies


Classifications: Vegetables

Qty Measure Ingredient


3 large red potatoes, cut in 1" cubes

1 large red onion, cut in wedges

2 medium turnips, peeled & quartered

5 medium carrots, halved & quartered

2 medium parsnips, peeled and, cut in 1/4" strips

1 small rutabaga, peeled and, cut in 3/4" cubes

2 tablespoons vegetable oil

1 teaspoon dried thyme

1/8 teaspoon pepper

Instructions: Toss all of the ingredients in a large bowl; transfer to a 15-in. x 10-in. x 1-in. baking pan that has been coated with nonstick cooking spray. Bake, uncovered, at 375* for 1 to 1-1/2 hours or until vegetables are tender, stirring frequently. -



Background: Note: DIABETIC EXCHANGES: One 1-cup serving equals 1/2 starch, 1/2 fat; also, 54 calories, 24 mg sodium, 0 cholesterol, 9 gm carbohydrate, 1 gm protein, 2 gm fat.

Serves: 15

Food Exchanges: