Roasted Winter Vegetables
Greet the season with a colorful vegetable medley, tailored for winter or spring.
- 1 pound beets, trimmed and scrubbed (about 6 medium)
- 1 pound parsnips, peeled (about 3 medium)
- 3 large leeks (white and light green portion only)
- 1 pound baby carrots (about 3 cups)
- 3 tablespoons olive oil
- 1 1/2 teaspoons Lemon Rosemary Rub (optional)
- 1/4 teaspoon salt
- 1 garlic clove, pressed
Preheat oven to 425°F. Cut beets into quarters and parsnips into 1-inch pieces. Cut leeks in half lengthwise, then into 2-inch pieces; set aside.
Combine beets, parsnips, carrots, olive oil, garlic, seasoning mix and salt in Stainless (6-qt.) Mixing Bowl; toss to coat using Mix 'N Scraper®. Spread evenly in Large Bar Pan. Bake 25 minutes, stirring occasionally.
Add leeks to vegetable mixture, stirring carefully to coat with seasoned oil. Bake an additional 10-15 minutes or until vegetables are tender and golden.
- 12 servings of 1/2 cup
Nutrients per serving:
Calories 100, Total Fat 4 g, Saturated Fat 0.5g, Cholesterol 0 mg, Carbohydrate 17 g, Protein 2 g, Sodium 140 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
1 starch, 1/2 fat (1 carb)
Vegetables can be baked up to 2 hours ahead. Let stand at room temperature. Reheat in 350°F oven for 10-15 minutes or until warm.
To clean leeks, cut in half lengthwise before washing to remove all the sand and grit. The white and light green parts of the leek are the most tender portions. Do not use dark green leaves.
Substitute 1 1/2 teaspoons dried rosemary leaves, crushed, for the Lemon Rosemary Rub, if desired.
Although usually a side dish, roasted vegetable mixtures are nice to serve as a main course for a light lunch. The next time you have company staying for the weekend, shop the farmer's market in the morning, then serve roasted vegetables, interesting cheeses and crusty breads for lunch.