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Roasted Root Vegetables

By The Canadian Living Test Kitchen

Tested till perfect

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Roasted Root Vegetables

This recipe makes 6 servings

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Nutritional Info

Per serving: about -
cal 154
pro 3 g
total fat 5 g
sat. fat 1 g
carb 26 g
fibre 5 g
chol 0 mg
sodium 302 mg
% RDI: -
calcium 4
iron 11
vit A 131
vit C 25
folate 44

Roasting vegetables brings out their natural sweetness for an easy side dish.

Ingredients

  • 8 beets, (about 2 lb/1 kg)
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp chopped rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 large sweet potatoes

Preparation

In saucepan of boiling water, cook beets for 15 minutes. Drain and let cool enough to handle. Peel and cut into 1-inch (2.5 cm) chunks. In bowl, toss beets with half each of the oil, rosemary, salt and pepper. Roast on greased rimmed baking sheet in 375°F (190°C) oven, stirring once, for 15 minutes.

Meanwhile, peel and cut potatoes into 1-inch (2.5 cm) chunks. In large saucepan of boiling water, cook potatoes until barely tender, 5 minutes. Drain and toss with remaining oil, rosemary, salt and pepper; add to beets. Roast until vegetables are tender, 1 hour.

Source : Canadian Living Magazine: October 2008

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