Sherry-Roasted Root Vegetables

recipe
5

Outstanding

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 425°.

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.

Note:

December 1999
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