Oven-Roasted Vegetables
Your favorite herb adds zest to oven-roasted sweet potatoes, carrots, parsnips, and red onions. This flavorful combination supplies abundant vitamin A to protect against infections and promote the growth and health of body tissues.
Ingredients
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2 medium sweet potatoes and/or white potatoes, peeled and cut into 1-inch cubes
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2 carrots, cut into 1-inch pieces, or 1 cup packaged peeled baby carrots
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1 medium parsnip, peeled and cut into 1-inch pieces
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1 medium red onion, cut into thin wedges (optional)
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1 tablespoon olive oil
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3 cloves garlic, minced
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1 teaspoon desired dried herbs (such as marjoram, thyme, rosemary, and/or oregano), crushed
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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Fresh herb sprig (optional)
Directions
1.
In a 13x9x2-inch baking pan arrange potatoes, carrots, parsnip, and, if desired, red onion. In a small bowl combine oil, garlic, desired herbs, salt, and pepper. Drizzle oil mixture over vegetables; toss to coat. Cover with foil.
2.
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. If desired, garnish with fresh herb sprig.
Nutrition information
Calories 83, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 15 g, Fiber 3 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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