Roasted Root Vegetables

Ingredients

• 1/2 pound red-skinned potatoes, unpeeled, quartered
• 1/2 pound rutabagas, peeled, cut into 1 – 2-inch pieces
• 1/2 pound carrots, peeled, cut into 1 – 2-inch pieces
• 1/2 pound parsnips, peeled, cut into 1 – 2-inch pieces
• 1 red onion, halved and cut into wedges
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 tablespoons olive oil
• 5 garlic cloves, peeled
• Salt and pepper to taste

Directions

Combine all ingredients except garlic in large bowl; toss to coat. Divide vegetable mixture between two baking sheets (coat with cooking spray). Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Rotate baking sheets and cook another 15 – 30 minutes or until vegetables are tender.

Nutrition

• 91 calories
• 1.2 g protein
• 15 g carb
• 3.7 g fat
• .5 g sat fat