Herbed Roasted Vegetables
Toss sweet potatoes, carrots, red onions, and parsnip with a little oil and herbs for an easy side dish. Roast them alongside chicken, pork loin, or beef.
Ingredients
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2 medium sweet potatoes or white potatoes, cut into 1-inch cubes (about 12 ounces)
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2 carrots, cut into 1-inch chunks
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1 medium parsnip, peeled and cut into 1-inch pieces
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1 medium red onion, quartered
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1 tablespoon olive oil
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3 cloves garlic, minced
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2 teaspoons dried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushed
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
1.
Place potatoes, carrots, parsnip, and red onion in a 13x9x2-inch baking pan. Combine oil, garlic, mixed herbs, salt, and pepper. Drizzle over vegetables, tossing to coat.
2.
Cover with foil. Bake in a 425 degree F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender. Makes 6 servings.
Nutrition information
Calories 113, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 116 mg, Carbohydrate 22 g, Fiber 4 g, Protein 2 g. Daily Values: Vitamin A 172%, Vitamin C 26%, Calcium 4%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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