Cooking Tips

Recipe: Roasted root vegetables

Serves 8
This mix of root vegetables combines sweet parsnip and carrots with earthy rutabaga. Thyme and lemon liven up the flavors in this side dish, delicious with any roast meat.

Ingredients
3 cups parsnips, peeled and sliced diagonally, 1/2-inch thick
3 cups carrots, peeled and sliced diagonally, 1/2-inch thick
3 cups rutabaga, peeled and sliced in wedges or chunks
6 thyme sprigs
1 tablespoon extra virgin olive oil
2 tablespoons fresh squeezed lemon juice (not bottled lemon juice)
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt

Method
Steam parsnips, carrots and rutabaga over boiling water for 6 minutes, until half cooked. Alternatively, place vegetables in a microwavable dish with 1/2 inch water, cover loosely with plastic wrap, and microwave for 4 minutes.

Preheat oven to 400°F. Drain vegetables and toss with thyme, olive oil, lemon juice, pepper and salt. Spread on a rimmed baking sheet and roast for 35 minutes, until browned and tender.

Nutrition
Per serving (about 5oz/157g-wt.): 90 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 18g total carbohydrate (5g dietary fiber, 8g sugar), 2g protein

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