Weight Loss Recipes - Roasted Root Vegetables

Roasted Root Vegetables
(makes 8-10 servings)

Ingredients:

1 large sweet potato, peeled and cut into 1" pieces

2 cups carrots, washed (leave skins on), cut into 1" pieces

1 rutabaga, peeled and cut into 1" pieces

2 small turnips, (leave skins on), cut into 1" pieces

2 parsnips, peeled and cut into 1" pieces

2 teaspoons snipped fresh thyme or rosemary

1 tablespoon olive oil

Salt and pepper, to taste
*Nutrition Facts calculated without added salt

1 tablespoon balsamic or red wine vinegar

Directions:

Preheat oven to 450º.

In a large bowl, combine all chopped vegetables. Add thyme or rosemary, oil, salt and pepper and mix thoroughly.

Pour vegetables in a large baking pan then bake, uncovered, for about 1 hour or until vegetables are tender, turning once.

Toss vegetables with balsamic or red wine vinegar then serve.

TEXT VERSION OF NUTRITION FACTS: Serving Size: 1/8 of recipe (130 g) Servings Per Recipe: 8
	Amount per serving
Calories	79
Calories from fat	18
Total Fat	2 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	34 mg
Total Carbohydrates	15 g
Dietary Fiber	4 g
Sugars	0 g
Protein	1 g
Vitamin A	240%
Vitamin C	40%
Calcium	4%
Iron	4%