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Roasted Root Vegetables

Yield 4 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

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

  3. 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.