Roasted Root Vegetables
Side
Ingredients
3 cups parsnips peeled and sliced diagonally, 1/2-inch thick
3 cups carrots peeled and sliced diagonally, 1/2-inch thick
3 cups rutabaga peeled and sliced in wedges or chunks
6 thyme sprigs
1 tablespoon extra virgin olive oil
2 tablespoons fresh squeezed lemon juice (not bottled lemon juice)
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
Description
This mix of root vegetables combines sweet parsnip and carrots with earthy rutabaga. Thyme and lemon liven up the flavors in this side dish, delicious with any roast meat.
Dairy Free [1]
Gluten Free [2]
Vegan [3]
Vegetarian [4]
High Fiber [5]
Low Fat [6]
Wheat Free [7]
Directions
Steam parsnips, carrots and rutabaga over boiling water for 6 minutes, until half cooked. Alternatively, place vegetables in a microwavable dish with 1/2 inch water, cover loosely with plastic wrap, and microwave for 4 minutes.
Preheat oven to 400°F.
Drain vegetables and toss with thyme, olive oil, lemon juice, pepper and salt.
Spread on a rimmed baking sheet and roast for 35 minutes, until browned and tender.
Nutrition
Per Serving:90 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 18g carbohydrate (5g dietary fiber, 8g sugar), 2g protein