Source:
Classifications: Vegetables
Qty Measure Ingredient
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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. -
Staging:
Variations:
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: