Lisa Farmer: Roasted Root Vegetables
Why not build a healthy plate at Thanksgiving by adding a vegetable side or two? The new My Plate guidelines suggest “make half your plate fruit and vegetable.” This recipe for roasted root vegetables is easy and delicious!
- 8 cups assorted root vegetables, peeled and chopped ( ½ to ¾ – inch pieces)
- Use a combination of the following:
- Carrots, parsnips, rutabaga, turnip and/or celery root
- 2 Tablespoons olive oil
- ½ teaspoon drie3d thyme leaves
- ½ teaspoon salt
- Pepper to taste
Preheat oven to 425 degrees F. Coat 2 large rimmed baking sheets with cooking spray. Toss cubed root vegetables with olive oil, thyme, salt and pepper to taste in large bowl. Spread vegetables on prepared baking sheets. Roast, stirring several times and switching position of baking sheets midway through baking, until vegetables are tender and lightly browned, 35 to 40 minutes.
Yield: 8 (generous ½ cup servings)
Per serving: 100 calories, 4g fat, 0.5g saturated fat, 0mg cholesterol, 220mg sodium, 16g carbohydrates, 4g fiber, 2g protein.
Source: Tufts University Health & Nutrition Newsletter, Nov. 2011.
Lisa Farmer, Nutrition Coordinator, YMCA of Greater Kansas City.