Roasted Root Vegetables
- Wash and peel all vegetables. Cut or slice vegetables into irregular-shaped 1-inch pieces. Cook, covered, in boiling water in a large saucepan for 8 minutes; drain well. Meanwhile, grease a large shallow roasting pan; set aside.
- Combine oil, vinegar, syrup, sugar, garlic-pepper seasoning, basil, and marjoram in a large mixing bowl. Add vegetables to bowl; toss gently to coat. Arrange vegetables in a single layer in the prepared roasting pan.
- Roast, uncovered, in a 425 degree F oven for 25 to 30 minutes or until vegetables are tender and golden brown, stirring once halfway through. Makes 6 to 8 servings.
From the Test Kitchen
If using malanga, name root, or cassava, you may want to increase the olive oil to 1/4 cup.
In addition to more common vegetables, look for: malanga, a dense, starchy root with a rough brown coat and crisp flesh; name root (pronounced "nawmay" -- the African word for "yam"), with its white flesh and bark-like skin; and cassava, which has a crisp white flesh and a tough brown skin.
Nutrition Facts (Roasted Root Vegetables)
- Per serving:
- 326 kcal ,
- 7 g fat
- (1 g sat. fat ,
- 0 mg chol. ,
- 178 mg sodium ,
- 61 g carb. ,
- 0 g fiber ,
- 6 g pro.