Page 24 - FollowUP_Magazine_Issue_2

Dietitians’ Recipe
Traditional Roasted Root Vegetables
Ingredients
• Use about 2# of root vegetables:
• Carrots, Sweet Potatoes, Turnips, Rutabagas, Red
Potatoes, Beets, Parsnips
• 1 Onion
• Olive Oil... 2 tablespoons
• Chopped fresh Rosemary leaves (other herbs can
be used)
• Black Pepper, Salt (Optional)
Directions
• Heat oven to 425 degrees
• Peel and cut your choice of root vegetables in to
1” pieces
• Cut onion into wedges
• Place vegetables on a baking sheet or in a roast-
ing pan
• Drizzle Olive oil over the vegetables, mix well
• Spread vegetables in an even layer
• Lightly add salt or pepper if desired
• Roast vegetables for about 45minutes, stirring
every 15 minutes.
• After 30 minutes, remove from oven and sprinkle
with fresh herbs, stir well and spread vegetables
back to an even layer.
• Continue to roast for another 15 minutes. Enjoy!
Notes:
• Garlic cloves can also be added for flavor.
• Dried herbs can also be used (crush before adding
to release flavor)
• You can use your favorite seasoning such as a
blend of Mrs Dash.
• 2# Root vegetables – 5 servings
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