Roasted Root Vegetables With Thyme
Roasted Root Vegetables With Thyme
Photography by Yvonne Duivenvoorden
- Preparation time: 15 minutes
- Total time : 1-3/4 hours
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 181181 cal |
| pro | 3 g3g pro |
| total fat | 7 g7g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 28 g28g carb |
| fibre | 6 g6g fibre |
| chol | 0 mg0mg chol |
| sodium | 312 mg312mg sodium |
| potassium | 715 mg715mg potassium |
| % RDI: | - |
| calcium | 66 calcium |
| iron | 1212 iron |
| vit A | 7474 vit A |
| vit C | 2727 vit C |
| folate | 6262 folate |
This tasty recipe is no fuss. In fact, you just toss and bake. These vegetables are equally delicious served at room temperature. Make this dish your own by adjusting the amount of each vegetable to your liking, such as adding more beets and using fewer parsnips. You need 12 cups prepared raw vegetables for six people.
Ingredients
- 2 lb beets , peeled2 lb beets, peeled
- 1 lb parsnips , (about 3), peeled1 lb parsnips, (about 3), peeled
- 12 oz carrots , (about 4), peeled12 oz carrots, (about 4), peeled
- 6 cloves garlic 6 cloves garlic
- 6 fresh thyme sprigs 6 fresh thyme sprigs
- 3 tbsp olive oil 3 tbsp olive oil
- 4 tsp balsamic vinegar 4 tsp balsamic vinegar
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
Preparation
Roast in greased roasting pan in 375°F (190°C) oven, stirring once, until golden and tender, about 1-1/2 hours. (Make-ahead: Cover and set aside at room temperature for up to 2 hours. Rewarm to serve, if desired.)
Source : Canadian Living Magazine: December 2011
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