Roasted Root Vegetables
66 people added this to their Recipe Box
Roasting vegetables brings out their natural sweetness for an easy side dish.
Servings: 6
Ingredients:
Roasted Root Vegetables
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
-
8 beets (about 2 lb/1 kg)
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) fresh chopped rosemary or 1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) 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.
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.
Tags:
Source
Canadian Living Magazine: October 2008
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »