Roasted Vegetables
Ingredients:
1-lb bunch carrots, peeled or scraped
1 lb parsnips, peeled
2 medium beets (¾ lb), peeled
1 medium sweet (Spanish) onion
1 tub (9 oz) Brussels sprouts, trimmed
2 Tbsp olive oil
1¼ tsp salt
¼ to ½ tsp freshly ground black pepper
Instructions:
Per serving: 166 cal, 4 g pro, 29 g car, 8 g fiber, 5 g fat (1 g saturated fat), 0 mg chol, 555 mg sod
1-lb bunch carrots, peeled or scraped
1 lb parsnips, peeled
2 medium beets (¾ lb), peeled
1 medium sweet (Spanish) onion
1 tub (9 oz) Brussels sprouts, trimmed
2 Tbsp olive oil
1¼ tsp salt
¼ to ½ tsp freshly ground black pepper
Instructions:
- Position racks to divide oven in thirds. Heat to 450°F. Line 2 rimmed baking sheets with foil.
- Cut carrots and parsnips in 2½ x ½-in. sticks, beets and onion in ½-in.-thick wedges.
- Put in a large bowl with brussel sprouts, oil, salt and pepper; toss to mix and coat.
- Spread ½ on each baking sheet.
- Bake, stirring once, 45 minutes or until vegetables are lightly charred and tender.
Per serving: 166 cal, 4 g pro, 29 g car, 8 g fiber, 5 g fat (1 g saturated fat), 0 mg chol, 555 mg sod