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Roasted Root Vegetables

Source of Recipe

Taste of Home Magazine � K. Sullivan; FL
Roasted Root Vegetables
WW Points
Exchanges
Serves: 10-12

5 medium red potatoes, cubed
4 medium carrots, cut into 1/2-in. slices
2 small turnips, peeled and cubed
1 garlic clove, minced
2 T. olive or canola oil
1 T. minced fresh rosemary�OR�1 tsp. dried rosemary, crushed
1/4 tsp. salt
1/4 tsp. pepper

Place the first 4 ingredients in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with oil; sprinkle with remaining spices. Stir to coat. Bake, uncovered, at 350� for 35 minutes.

Increase temperature to 450�, bake 10-15 minutes longer or until vegetables are tender.

One 3/4-cup serving equals: 55 calories�3 gm fat (trace saturated)�0 cholesterol�119 mg sodium�7 gm carbohydrate�2 gm fiber�1 gm protein ++++ Exchanges 1 vegetable�1/2 fat ++++ WWP: 1.6