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Sherry-Roasted Root Vegetables

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 2 cups (1/4-inch-thick) sliced parsnip
  • 2 cups baby carrots (about 1/2 pound)
  • 1 cup thinly sliced fennel bulb (about 1 small bulb)
  • 1/4 cup dry sherry
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried thyme
  • 7 shallots, peeled (about 1/2 pound)
  • 4 red potatoes, cut into 1/2-inch-thick wedges (about 1 pound)
  • 2 turnips, peeled, quartered, and thinly sliced (about 1 pound)
  • Cooking spray

Nutrition Information

  • calories 139
  • caloriesfromfat 25 %
  • fat 3.8 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 3 g
  • carbohydrate 24.8 g
  • fiber 3.6 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 491 mg
  • calcium 62 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine all ingredients except cooking spray in a large bowl; toss well to coat. Place vegetable mixture in a roasting pan coated with cooking spray. Bake at 425° for 1 hour and 15 minutes, turning vegetables occasionally.