Thyme-roasted root vegetables

Ingredients

Quantity		Ingredient
8	mediums	Shallots; peeled
2	mediums	Red-skinned potatoes
		Scrubbed and cut into 1 1/2-inch cubes
2	mediums	Turnips
		Scrubbed and cut into 1 1/2-inch cubes
2	mediums	Parsnips
		Peeled and cut into 1 1/2-inch cubes
4	mediums	Carrots
		Scrubbed and cut into 1 1/2-inch cubes
1	small	Rutabaga
		Peeled and cut into 1 1/2-inch cubes
2		Cloves garlic; minced
¼	cup	Olive oil
1	tablespoon	Chopped fresh thyme
		Salt and freshly ground black pepper

Directions

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@...> on Apr 24, 1999.

Recipe by: Vegetarian Times Magazine, November 1997, page 56 Converted by MM_Buster v2.0l.

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