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Herb Roasted Root Vegetables

Herb Roasted Root Vegetables
Recipe Tip
Colorful Carrots
Carrots contain carotenoids, plant pigments that color them orange and yellow. Carotenoids are antioxidants that help protect cells from damage.

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Roasting brings out the natural sweetness of the vegetables in this simple side dish. From eatbetteramerica.
Prep Time:15 min
Start to Finish:1 hr 10 min
makes:6 servings (1/2 cup each)
2medium turnips, peeled, cut into 1-inch pieces (3 cups)
2medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)
2medium carrots, cut into 1/2-inch pieces (1 cup)
1medium red onion, cut into 1-inch wedges (1 cup)
1tablespoon olive oil
2teaspoons Italian seasoning
1/2teaspoon salt
1.Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Drizzle with olive oil; sprinkle with Italian seasoning and salt.
2.Bake uncovered 45 to 55 minutes, stirring once, until vegetables are tender.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 80 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 260mg; Total Carbohydrate 14g (Dietary Fiber 4g, Sugars 7g); Protein 1g Percent Daily Value*: Vitamin A 70%; Vitamin C 20%; Calcium 4%; Iron 4% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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