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Rosemary Roasted Root Vegetables

Yield 4 1/2 cups (serving size: 3/4 cup)

Ingredients

  • 4 small red potatoes
  • 2 medium turnips, peeled
  • 2 medium parsnips, peeled
  • 1 small rutabaga, peeled
  • 8 shallots, peeled and halved
  • 2 garlic cloves, minced
  • 1 to 2 tablespoons chopped fresh or 1 teaspoon dried rosemary
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Vegetable cooking spray

Nutrition Information

  • calories 102
  • caloriesfromfat 4 %
  • fat 0.4 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.2 g
  • carbohydrate 24 g
  • fiber 4.4 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 435 mg
  • calcium 70 mg

How to Make It

  1. Cut first 4 ingredients into 1/2-inch cubes.

  2. Combine vegetables, shallots, and next 5 ingredients in a large bowl, tossing to coat.

  3. Place vegetables on an aluminum foil-lined jellyroll pan coated with vegetable cooking spray. Bake at 425° for 1 hour or until browned, stirring every 20 minutes.

  4. Note: To roast vegetables with the Citrus-and-Herb Turkey, place vegetables around turkey, and bake at 325º for 1 hour and 45 minutes or until browned, stirring very 20 minutes.