Recipe from http://www.fruitsandveggiesmatter.gov/
3 medium sweet potatoes, peeled and cut into 2-inch chunks (about 3 cups)
4 medium parsnips, peeled and cut into 2-inch chunks, about 2 cups
2 medium red onions, peeled and quartered
12 ounces radishes
1 whole head of garlic, cut in half horizontally
2½ tablespoons olive oil
½ teaspoon black pepper
1 tablespoon fresh or 1 teaspoon dried thyme
¼ teaspoon salt
- Preheat oven to 450° .
- In a large bowl, mix the potatoes, parsnips, onions, radishes and garlic. Toss with olive oil, salt and pepper. Arrange vegetables in a single layer in a 15½" x 10½" roasting pan.
- Be sure the oven is fully heated before placing the pan in the oven. Bake until vegetables are fork tender and golden (about 45 minutes), stirring occasionally.
- Arrange vegetables on a serving platter. Squeeze the garlic cloves out of their skins. Sprinkle with thyme. Garnish with thyme sprigs.
Nutrients per Serving
260 calories, 9g fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 240mg sodium, 43gcarbohydrate, 9g dietary fiber, 4g protein.
Diabetic Exchanges: 1 vegetable, 2 fat, 2 carbs.