Roasted Winter Vegetables

HOWARD L. PUCKETT

Recipe from

Nutritional Information

Calories 80
Caloriesfromfat 33 %
Fat 2.9 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 2 g
Carbohydrate 13.1 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 258 mg
Calcium 73 mg

Ingredients

3 cups (1-inch) cubed peeled rutabaga (about 1 1/2 pounds)
2 cups (1-inch) cubed peeled turnips (about 1 pound)
2 cups (1-inch) pieces fennel bulb (about 1 large)
2 cups (1-inch-thick) sliced parsnip (about 1/2 pound)
3 garlic cloves, halved
1 1/2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme

Preparation

Preheat oven to 400°.

Combine first 5 ingredients in a large bowl. Add oil, salt, nutmeg, and pepper; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 400° for 45 minutes or until tender and lightly browned, stirring occasionally. Remove from oven; add parsley and thyme, tossing well.

Note:

December 1998