Recipe by Southern Living November 2001

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

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Directions

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

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

  • 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.

  • 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.

Nutrition Facts

102 calories; calories from fat 4%; fat 0.4g; protein 3.2g; carbohydrates 24g; fiber 4.4g; iron 1.2mg; sodium 435mg; calcium 70mg.
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