Roasted Root Vegetables

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8 Servings
Vegetables
American
Low Sugar Diabetic Meatless Roast Simple - Easy Vegetables Side Dish Main Dish Winter American Dinner

-- inade --
1/4 cup ve oil
4 cloves lic peeled
2 tablespoons emary - chopped
1 tablespoon me - chopped
1/4 teaspoon her salt
1/2 teaspoon ck pepper -coarse ground
-- Vegetables --
1 large rn squash
1 large et potato - washed and trimmed
1 large Rutabaga - peeled
1 large ery root - Peeled
2 large llots
6 medium rots - peeled
1/2 teaspoon her salt
1/2 teaspoon ck pepper

Warm the oil gently in a small pan. Crush two cloves of garlic and finely dice the other two. Add to the warm oil along with the herbs, salt and pepper. Remove from heat and allot to stay warm while vegetables are being prepped. Cut the flesh of the squash into 1 inch cubes. Similarly cube the other vegetables into bite-sized chunks. In a large plastic bag (or other suitable container) toss the cubed vegetables with the marinade and allow to sit for at least 30 minutes. You can go up to 4 hours with this step if it suits your menu plan. Pre-heat oven to 425F. Place marinated vegetables in a baking dish and sprinkle with salt and pepper to taste. Coarse salt and fresh cracked pepper are the best bet for this dish. Roast the vegetables until very tender and lightly brown around the edges. About 40 minutes worked in our convection oven. During the last few minutes of roasting you can add some coarsely chopped rosemary or other herbs. Just take care that they don't burn. Each (app 1 cup) serving contains an estimated: Cals: 198, FatCals: 64, TotFat: 7g SatFat: 1g, PolyFat: 1g, MonoFat: 5g Chol: 0mg, Na: 261mg, K: 760mg TotCarbs: 29g, Fiber: 6g, Sugars: 0g NetCarbs: 23g, Protein: 3g


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