Roasted Root Vegetables

Cooking Light
4 servings (serving size: 1 cup)

Ingredients

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2 cups (1/2-inch-thick) diagonally sliced parsnip
2 cups (1/2-inch-thick) diagonally sliced carrot
1 small rutabaga (about 3/4 pound), peeled and cut into 1-inch pieces
2 tablespoons lemon juice
2 teaspoons dried thyme
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Preheat oven to 425°.

Steam first 3 ingredients, covered, 5 minutes or until crisp-tender.

Combine vegetables and remaining ingredients in a 13 x 9-inch baking dish; toss well. Bake at 425° for 40 minutes or until tender, stirring occasionally.

Created date

October 2003

Nutritional Information

Calories 141
Caloriesfromfat 18 %
Fat 2.8 g
Satfat 0.4 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 2.7 g
Carbohydrate 28.9 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 337 mg
Calcium 99 mg