Roasted Root Vegetables

Full of fiber and good-for-you nutrients, root vegetables are the most versatile and budget-friendly all-stars of the produce aisle during the colder winter months, but they are often overlooked and underappreciated. Incorporate these spicy, subtly sweet and earthy veggies into your day with this easy-to-make recipe.

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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

Yield:
6 servings

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.

Calories: 120 calories, 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.