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Roasted Root Vegetables
with Thyme
4 servings
- 1 large sweet potato, coarsely chopped
- 1 large rutabaga, peeled & diced
- 1 large parsnip, peeled & diced
- 2 medium turnips, diced
- 6 whole garlic cloves, peeled
- 4 Tablespoons canola oil
- 1 Tablespoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 small sprigs of thyme
Preheat oven to 375°.
Toss together all the root vegetables, garlic, oil, spices and the thyme sprigs. Place the vegetables in a roaster or baking dish and roast for about 50-60 minutes, stirring the vegetables every 20 minutes.
Remove the vegetables from the oven. May drizzle a little balsamic vinegar over vegetables just before serving. Serve up with some sliced tomatoes and Coconut Rice.
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Nutrition Facts
Amount Per Serving:
Calories 209 - Calories from Fat 126
Percent Total Calories From: Fat 61%, Protein 3%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 1g, Cholesterol 0mg, Sodium 304mg, Total Carbohydrate 19g, Dietary Fiber 1g, Protein 2g, Vitamin A 10110 units, Vitamin C 16 units, Calcium 0 units, Iron 3 units
Bon appetit!
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