Tuesday, December 8, 2009

Roasted Radishes and Root Vegetables

Parsnips look like a pale carrot and are actually a relative of the carrot, celeriac, and parsley root. Parsnips became popular for its celery flavor and nutty fragrance.
How to prepare the vegetables for the recipe:
  1. Scrub radishes and trim off the stem end and tip. Skin may be peeled or left on.
  2. Wash, peel, and trim parsnips. (If steaming, the skins will slip off after cooking).
Roasted Radishes and Root Vegetables
Serves 4
Each serving equals 2 cups of fruit or vegetables
Source: Radish Council

3 medium sweet potatoes, peeled and cut into 2-inch chunks (3 cups)
4 medium parsnips, peeled and cut into 2-inch, about 2 cups
2 medium red onions, peeled and quartered
12 oz. radishes
1 whole head of garlic, cut in half lengthwise
3 tablespoons olive oil
½ tsp. black pepper
1 Tbsp or 1 tsp dried thyme

Preheat oven to 450 degrees. In a large bowl put potatoes, parsnips, onions, radishes and garlic. Toss with olive oil, salt and pepper. Arrange vegetables in a single layer in a 15 1/2" x 10 1/2" roasting pan. Bake until vegetables are tender and golden, stirring occasionally, about 45 minutes. Arrange vegetables on a serving platter. Sprinkle with thyme and garnish with thyme sprigs if desired.

Nutritional analysis per serving: Calories 260, Fat 9g, Calories from Fat 30%, Protein 4g, Cholesterol 0mg, Fiber 9g, Sodium 240mg.

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