Oven Roasted Winter Vegetables
Contributed by: News Canada
(NC) - Serve up Oven Roasted Winter Vegetables as a nutritious "comfort food," a main course or as a delicious accompaniment to your favourite holiday dish this season.
- 4 carrots
- 3 (about 1-1/2 lb) sweet potatoes
- 2 parsnips
- 5 sprigs fresh thyme
- 3 cloves garlic, peeled
- 1 red onion, peeled and cut in 8 wedges
- 1 lemon, cut in 8 wedges
- 1 tbsp (15 mL) extra virgin olive oil
- 1/2 cup (125 mL) salted blanched peanuts
Preheat oven to 400 F (200 C).
Peel carrots, sweet potatoes and parsnips. Cut into 1/2 inch (1 cm) chunks. Place on rimmed baking sheet. Add thyme, garlic, red onion and lemon to vegetables. Add oil; toss to coat.
Roast in centre of oven for 30 minutes or until vegetables are tender.
Remove and discard thyme. Add peanuts; toss to mix. Roast for 5 minutes or until peanuts are golden. Serve sprinkled with chopped fresh parsley, if desired. Serve warm or at room temperature.
Serves 8 as a side dish. Serving suggestion: Serve with a helping of green vegetables, such as peas, to turn this into a main course to serve 4.
Nutritional Information: Per Serving: 198 calories, 4.6 g protein, 6.6 g fat (of which 3.6 g is monounsaturated), 30 g carbohydrates.