roasted root vegetables (5 points)
The oil helps in the roasting process and keeping the veggies moist. Try it. The portion that this represents is about one cups of vegetables.
Dave doesn’t say what source he got this from so I can only guess it came from his imagination and experience. Doesn’t matter because it is quite good.
Serves 8 1-cup servings
INGREDIENTS
1 lb parsnips, (4 medium)peeled, cut into 1 inch chunks
1 lb turnips, (3 medium) peeled, cut into 1 inch chunks
1 lb carrots, (5 medium)peeled, cut into 1 inch chunks
1 lb butternut squash, (about ½) peeled, cut into 1 inch chunks
1 lb sweet potato, (1 medium) peeled, cut into 1 inch chunks
8 oz poblano pepper (1 whole)
8 oz green pepper (1 whole)
8 oz yellow, or orange, or red pepper (1 whole)
3 large garlic cloves, finely chopped
2 TBSP chopped fresh Rosemary
2 TBSP chopped fresh Thyme
2 TBSP chopped fresh Sage
3 TBSP olive oil
salt and pepper to taste
2 TBSP chopped fresh mixed herbs, such as parsley, thyme, and mint, to garnish.
DIRECTIONS
- Preheat oven to 425 degrees.
- Arrange all the vegetable sin a single layer in a large roasting pan. Sprinkle the garlic and herbs over the vegetables. Add the oil and salt and pepper.
- Toss all the ingredients together until they are wll mixed and coated with the oil.
- Roast the vegetables at the top of the preheated oven for 50-60 minutes until they are cooked and nicely browned. Turn the vegetables over halfway through the cooking time.
- Serve with a good handful of fresh herbs sprinkled on top and a final seasoning of sal and pepper to taste.
NUTRITION FACTS
Servings: 8
Amount Per Serving
Calories: 224
Total Fat: 5.53g
Cholesterol: –
Sodium: 114mg
Total Carbs: 42.79g
Dietary Fiber: 10.46g
Sugars: 12.96g
Protein: 4.36
Calculated Points: 5
