Roasted Root Vegetables
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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 |
Roasting vegetables brings out their natural sweetness for an easy side dish.
Ingredients
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.
Source : Canadian Living Magazine: October 2008
- Keywords : Sides; Vegetarian; Roast; Sweet potato; Beets;
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