Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes February 2007

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Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

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  • Place one rack in upper third of oven and a second in lower third; preheat oven to 425°F. Place carrots, parsnips, sweet potatoes and turnips in a large bowl and toss together with oil, paprika, thyme, salt and pepper. Spread out on two rimmed baking sheets.

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  • Roast for 20 minutes, stirring occasionally. Rotate pans and add garlic to one pan. Continue roasting until vegetables are just tender and slightly browned, 10 to 15 minutes more.

  • Toss all vegetables together with parsley, if desired, and transfer to a serving dish.

Nutrition Facts

188 calories; fat 8g; saturated fat 1g; protein 3g; carbohydrates 30g; fiber 7g; sodium 276mg.
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