Roasted holiday vegetables
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Carrots, peeled, halved lengthwise and crosswise | |
| 6 | Parsnips, peeled, halved lengthwise and crosswise | |
| 4 | Sweet potatoes, peeled and cut into 1\" dice | |
| 4 | Turnips, peeled and cut into 1\" dice | |
| 4 | Beet, peeled and cut into \"1\" dice | |
| ¼ | cup | Olive oil |
| 2 | teaspoons | Dried thyme |
| Salt to taste | ||
| Pepper to taste | ||
Directions
These vegetables should be tender yet still have bite. As they tend to be hard, it is necessary first to soften them by steaming. For convenience, steam the vegetables ahead of time, then roast them just before serving.
1. Preheat oven to 450'F.
2. Steam vegetables separately (do beets last) until tender, about 10 minutes for each; remove to a bowl.
3. Gently toss the vegetables with olive oil, thyme, salt and pepper.
(Do not overtoss, lest the beets bleed; just shake the bowl.) 4. Place the vegetables in one layer on two large baking sheets and bake for 30 minutes or until nicely colored and fork-tender, shaking occasionally. Serve in the center of the Crown Roast of Pork; serve any extra vegetables in bowls around the serving platter.
Per serving: 211 calories, 6 grams fat, no cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 08-06-95
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