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Roasted Root Vegetables

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Roasted Root Vegetables

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Ingredients

  • 2 sweet potatoes (about 1 pound), scrubbed, peeled, and cut into 32 wedges
  • 3 turnips (about 8 ounces), peeled and cut into 18 wedges
  • 1 medium red onion, cut into 16 wedges
  • 1 1/2 cups baby carrots
  • 2 tablespoons olive oil
  • 4 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Preheat oven to 425°F. Place cut vegetables in large bowl. Add oil, garlic, salt, and pepper and toss.

Bake 40 to 45 minutes or until vegetables are tender and browned; stirring occasionally.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 120, Carbohydrates: 19 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 340 mg, Fiber: 4 g

Exchanges per serving: 1/2 Bread/Starch, 1 Fat, 1/2 Vegetable.

 

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