Free Recipe Roasted Baby Root Vegetables
Recipe Type: M Recipes
Recipe Preparation: stir
Cooking Ingredients for Roasted Baby Root Vegetables Recipe
6 bn Baby turnips -; (abt 2 lbs)
6 bn Baby carrots -; (abt 2 lbs)
3 tb Olive oil
4 Sprigs thyme
Coarse salt
Freshly-ground black pepper
Roasted Baby Root Vegetables Preparation
Heat oven to 450 degrees. Trim and peel turnips and carrots. Place vegetables in a medium roasting pan, cutting any larger ones in half so that they are all about the same size. Toss with the olive oil. Add thyme sprigs, and season with salt and pepper. Roast, stirring occasionally, until vegetables are tender when pierced with the tip of a knife, about 45 minutes. Serves 6 to 8. Source: Martha Stewart Living – (www.marthastewart.com) S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 68 Calories (kcal); 7g Total Fat; (88% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 6
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