Healthy Cooking from H-E-B
1/2c.H-E-B Light Olive Oil,
2tsp.Central Market Organics Black Pepper,
1Tbsp. each:Central Market Organics Dried Thyme Leaves & Crushed Rosemary,
1/4c.H-E-B Balsamic Vinegar,
1 1/2c.Central Market Organics Chicken or Vegetable Broth, regular or low sodium,
1(1 lb.) bagparsnips, peeled and cut into 1-inch pieces,
1/2lb. each:rutabegas, turnips & sweet potatoes, peeled and cut into 1-inch chunks,
1sweet yellow onion, peeled and cut into 2-inch pieces,
2tsp.kosher salt, to taste,
1Heat ovens to 450°F. Place oven rack to middle position. Line a large roasting pan with foil and spray with non-stick cooking spray for easy clean-up.
2Combine olive oil, pepper, Thyme, Rosemary and balsamic vinegar in a large mixing bowl. Add cut root vegetables to oil mixture and toss to coat.
3Place seasoned roots into the prepared roasting pan. Sprinkle the root mixture with salt to taste. Bake for 45 minutes, stirring every 15 minutes, or until roots are caramelized and golden.
Calories: 110, Total Fat: 7g, Saturated Fat: 1g, Sodium: 370mg, Carbohydrates: 12g, Dietary Fiber: 1g, Sugar: 1g, Protein: 1g