Roasted Root Vegetables (1 WW point)
"Found this recipe in Taste of Home by Kerry Sullivan. WW points caluculated using the nutritional analysis provided in the cookbook. One serving is 3/4 cup."
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
10-12
ingredients
- 5 medium red potatoes, cubed
- 4 medium carrots, cut into 1/2 inch slices
- 2 small turnips, peeled and cubed
- 1 clove garlic, minced
- 1 tablespoon olive oil or 1 tablespoon canola oil
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Place the potatoes, carrots, turnips and garlic in a 9 x 13 x 2 inch baking dish sprayed with PAM.
- Drizzle with oil; sprinkle with rosemary, salt and pepper.
- Stir to coat.
- Bake, uncovered, at 350 degrees for 35 minutes.
- Increase temperature to 450 degrees and bake 10 to 15 minutes longer or until veggies are tender.
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Reviews
-
Delish!!!!!!!!!! -
What's not to love about roasted veggies?! This recipe did not disappoint. The rosemary amt. was just enough to taste, without overpowering the veggies. I enjoyed the addition of turnips! ~Made for My 3 Chefs~
RECIPE SUBMITTED BY
Trixyinaz
United States
