Wednesday, February 15, 2012

Roasted Root Vegetables

Again, I forgot to photograph this recipe.  It's easy to imagine, though.  Carrots, beets, sweet potatoes & turnips, roasted & sprinkled with herbs.   Yumm.  I like to make these along with the Herb-Roasted Chicken.  It's easy to just cook them in the same pan.

Roasted Root Vegetables
Makes 4 servings
Calories: 66   Protein: 1.5g   Carbs: 15g   Total Fat: 0g   Fiber: 3g

  • 2 medium carrots, peeled & halved
  • 2 small beets, peeled & quartered
  • 2 small sweet potatoes, peeled & quartered
  • 1 small turnip, peeled & quartered
  • Butter-flavored nonstick cooking spray

Spritz vegetables evenly with cooking spray and place in pan around chicken.  (I sprinkled some of the herbs, from the chicken, onto the vegetables).  Roast along with the chicken.  Test with fork to make sure they are cooked through.

Adapted from TurboFire's nutritional guide.

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