Serves 8
This mix of root vegetables combines sweet parsnip and carrots with earthy rutabaga. Thyme and lemon liven up the flavors in this side dish, delicious with any roast meat.
Ingredients
3 cups parsnips, peeled and sliced diagonally, 1/2-inch thick
3 cups carrots, peeled and sliced diagonally, 1/2-inch thick
3 cups rutabaga, peeled and sliced in wedges or chunks
6 thyme sprigs
1 tablespoon extra virgin olive oil
2 tablespoons fresh squeezed lemon juice (not bottled lemon juice)
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
Method
Steam parsnips, carrots and rutabaga over boiling water for 6 minutes, until half cooked. Alternatively, place vegetables in a microwavable dish with 1/2 inch water, cover loosely with plastic wrap, and microwave for 4 minutes.
Preheat oven to 400°F. Drain vegetables and toss with thyme, olive oil, lemon juice, pepper and salt. Spread on a rimmed baking sheet and roast for 35 minutes, until browned and tender.
Nutrition
Per serving (About 5oz/143g-wt.): 290 calories (190 from fat), 21g total fat, 3g saturated fat, 3g protein, 27g total carbohydrate (5g dietary fiber, 12g sugar), 0mg cholesterol, 350mg sodium
Tags: Wheat Free, Vegetarian, Vegan, High Fiber, Gluten Free, Dairy Free
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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