Roasted Root Vegetables - Cooking Light
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 28 min | Yield: 3 cups |
Roasted Root Vegetables from Cooking Light Magazine October 2011
Ingredients
- 8 oz Red Potatoes, Baby
- 200 g Parsnips
- 1 tbsp Olive Oil
- 156 g Carrots
- 1/8 tsp Salt
- 1/8 tsp Pepper, Black
- 1 Garlic Clove
Directions
8 ounces quartered small red potatoes
2 thinly sliced carrots
2 thinly sliced parsnips
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
Preparation
Preheat oven to 450°. Combine potatoes, carrots, and parsnips in a medium bowl. Add olive oil, salt, pepper, and garlic; toss well to coat. Arrange vegetable mixture on a rack placed in a broiler pan. Bake at 450° for 28 minutes, stirring after 10 minutes.
Serving size 3/4 cup per serving