Roasted Radishes and Root Vegetables

Makes 4 servings (1 cup vegetables per person)
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Recipe from http://www.fruitsandveggiesmatter.gov/
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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.

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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.