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Cooking Light: Herb Roasted Root Vegetables

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Daytime

Published: December 10, 2009

Yield: 4 servings (serving size: about 2⁄3 cup).

Serve this versatile side dish with roast pork loin, chicken, beef, ham, or duck. Garnish with a fresh thyme sprig, if desired.

11⁄2 cups sliced fennel bulb (about 1 small bulb)
11⁄2 cups (1⁄2-inch) cubed peeled butternut squash
11⁄4 cups (1⁄2-inch) cubed red potato
1 cup (1⁄2-inch) cubed peeled turnip
1 cup (1⁄2-inch-thick) slices parsnip
1 tablespoon olive oil
3⁄4 teaspoon salt
1⁄2 teaspoon chopped fresh thyme
1⁄4 teaspoon freshly ground black pepper
6 garlic cloves, peeled
3 large shallots, peeled and halved
Cooking spray
1 tablespoon honey
11⁄2 teaspoons cider vinegar

Preheat oven to 450°.

1. Combine first 11 ingredients in a large bowl; toss well. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until vegetables are browned and tender. Place vegetable mixture in a large bowl. Add honey and cider vinegar, and toss well.

CALORIES 181; FAT 3.8g (sat 0.5g, mono 2.5g, poly 0.5g); PROTEIN 3.6g; CARB 36.2g; FIBER 6.4g; CHOL 0mg; IRON 1.8mg; SODIUM 496mg; CALC 104mg

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