Roasted winter vegetables with basil oil
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chicken broth |
| 2 | tablespoons | Basil oil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1¼ | pounds | Red potatoes; cut in 1\" pieces |
| ½ | pounds | Turnip; peeled and cubed |
| ½ | pounds | Parsnip; peeled and cubed |
| ½ | pounds | Carrots; peeled and cut 1\" |
| ¾ | pounds | Boiling onions; peeled |
Directions
Preheat oven to 400 F.
Combine first 4 ingredients in a large bowl. Add vegetables and toss well.
Spoon mixture into a shallow roasting pan coated with cooking spray. Bake, uncovered, at 400 F. for 35 minutes or until tender, stirring occasionally.
Serving = one cup
Recipe by: Weight Watcher's Magazine, '97 Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@...> on Jul 13, 1997
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