Roasted Root Vegetables
This recipe makes 6 servings
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 |
- Portion size: 6
Roasting vegetables brings out their natural sweetness for an easy side dish.
Ingredients
- 8 8beetbeets, (about 2 lb/1 kg)
- 2 tbsp 2tbspextra-virgin olive oil
- 1 tbsp 1tbspchopped rosemary
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
- 2 2large sweet potatosweet 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
