Free Recipe Thyme-Roasted Root Vegetables
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Thyme-Roasted Root Vegetables Recipe
8 md Shallots; peeled
2 md Red-skinned potatoes
Scrubbed and cut into 1
-1/2-inch cubes
2 md Turnips
Scrubbed and cut into 1
-1/2-inch cubes
2 md Parsnips
Peeled and cut into 1
-1/2-inch cubes
4 md Carrots
Scrubbed and cut into 1
-1/2-inch cubes
1 sm Rutabaga
Peeled and cut into 1
-1/2-inch cubes
2 Cloves garlic; minced
1/4 c Olive oil
1 tb Chopped fresh thyme
Salt and freshly ground
-black pepper
Thyme-Roasted Root Vegetables Preparation
8 SERVINGS VEGAN Roasted root vegetables are always a treat. The natural sugar in the vegetables caramelizes during roasting and creates an incredibly sweet-savory flavor. I like to use six root vegetables for this dish, but you can use less and just increase more of one kind your family prefers. Preheat oven to 450 degrees. In large bowl, combine vegetables, garlic, oil, thyme, salt and pepper; toss to evenly coat. Transfer coated vegetables to baking dish and bake until tender and browned, 35 to 40 minutes. PER SERVING: 137 CAL.; 2G PROT.; 7G TOTAL FAT (1G SAT. FAT); 17G CARB.; 0 CHOL.; 99MG SOD.; 3G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999. Recipe by: Vegetarian Times Magazine, November 1997, page 56 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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