Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 2 medium turnips; 1 medium rutabaga (see note); 2 medium parsnips; 2 tablespoons light olive oil; 1/2 teaspoon salt-free herb-and-spice seasoning mix, optional; Salt and freshly ground pepper to taste

6 ingredients

18 steps

Ingredients

2 medium turnips
1 medium rutabaga (see note)
2 medium parsnips
2 tablespoons light olive oil
1/2 teaspoon salt-free herb-and-spice seasoning mix, optional
Salt and freshly ground pepper to taste

Directions

1

Preheat the oven to 425F.
2

Slice turnips and rutabaga 1/2 inch thick, then peel the slices.
3

Cut into thick finger-shaped pieces.
4

Peel and slice the parsnips 1/2 inch thick.
5

Combine the vegetables with the oil, optional seasoning mix, and salt and pepper in a large mixing bowl, and stir together.
6

Transfer to a roasting pan (foil-lined if you prefer).
7

Bake, stirring gently every 10 minutes, until the vegetables are tender and lightly browned, about 30 minutes.
8

Serve at once.
9

Barley with Mushrooms and Browned Onions (page 101)
10

Roasted Root Vegetables (this page)
11

Simple tossed salad
12

Maple Baked Pears (page 254)
13

Calories: 99
14

Total Fat: 6g
15

Protein: 1g
16

Carbohydrate: 11g
17

Cholesterol: 0mg
18

Sodium: 36mg