These colorful, herby vegetables roast to perfection and are guaranteed to become a family favorite.
—DONNA LAMANO OLATHE, KS
PREP: 20 MIN. • BAKE: 45 MIN. • MAKES: 6 SERVINGS
2 medium carrots
1 medium turnip
1 medium parsnip
1 cup cubed red potatoes
1 cup cubed peeled butternut squash
3 whole garlic bulbs, cloves separated and peeled
3 shallots, quartered
4 1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1. Peel the carrots, turnip and parsnip; cut into 1-in. pieces. Place in a large bowl; add the potatoes, squash, garlic, shallots, oil, salt, thyme and pepper. Toss to coat. Transfer to a greased 15x10x1-in. baking pan.
2. Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once.
PER SERVING 2/3 cup equals 135 cal., 4 g fat (1 g sat. fat), 0 chol., 137 mg sodium, 24 g carb., 3 g fiber, 3 g pro. Diabetic Exchanges: 1 1/2 starch, 1/2 fat.