35
ROASTED ROOT VEGETABLES
Makes 8 servings
1 pound Yukon Gold or fingerling potatoes,
cut into
1
⁄2-inch rounds
1 pound yam, peeled, cut in half lengthwise, sliced
into
1
⁄2-inch half moons
1 cup parsnips, peeled and cut into
1
⁄2" slices
1 cup peeled baby carrots
4 garlic cloves, smashed
1
⁄4 cup extra virgin olive oil
1 teaspoon kosher salt
1
⁄2 teaspoon coarsely ground black pepper
Preheat oven to 450˚F on roast or convection bake with
racks in positions 1 and 3.
In a large mixing bowl toss all ingredients together well.
Divide ingredients between 2 quarter-sheet trays lined
with aluminum foil.
Place in oven. After 20 minutes remove racks, lightly toss
vegetables on tray and return trays to oven, rotating both
trays and racks. Bake for an additional 20 to 25 minutes,
toss one more time and bake until all vegetables are
evenly browned, about 5 minutes.
Nutritional information per serving:
Calories 207 (30% from fat) • carb. 34g • pro. 3g • fat 7g
sat. fat 1g • chol. 0mg • sod. 189mg • calc. 33mg
Variation: Add 2 teaspoons of your favorite chopped
herb, such as rosemary or thyme.
Another nice addition to this vegetable mix would be a
1
⁄2 cup of Brussels sprouts cut in half.
