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Roasted Root Veggies - Recipe Contest Winner
  (136 ratings) Nutrition Information:
Calories: 116Protein: 2 g Carbs: 22 g Fat: 3 g Saturated Fat: 0 g Sodium: 49 mg Fiber: 5 g
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Today's feature recipe is the winner of September's Creative Cook Contest! We hope you'll enjoy this as much as us. Congrats to Diet.com Member jenlazycook!
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Ingredients:
1 large rutabaga, about 3 1/2 cups
1 pound parsnips, about 2 1/4 cups
2 sweet potatoes, about 3 1/2 cups
2 cups carrots
3 cups onion
7 cloves garlic (or more!), skin still on
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 pound parsnips, about 2 1/4 cups
2 sweet potatoes, about 3 1/2 cups
2 cups carrots
3 cups onion
7 cloves garlic (or more!), skin still on
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Directions:
| 1 | Preheat oven to 425. |
| 2 | Cut all veggies into bite size chunks and put into a 9 X 13 baking dish. |
| 3 | Drizzle olive oil over veggies and mix well. |
| 4 | Bake for 45 minutes or until tender. Season with salt and pepper to taste. Take skin off of garlic before eating. |
| 5 | Yield: about 11 cups. Serving Size: 1 cup. |
| 6 | Don't forget to submit your recipe this October in the Exchange Recipes board - You could be the next winner of an Apple iPod Shuffle! |
| 7 | ENJOY! |
| Ratings & Reviews |
(136 ratings) |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
to help others learn the most nutritious way to eat, in order to achieve
good health. |
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