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Herb-Roasted Root Vegetables
Ingredients
1 1/2 lb. mixed baby potatoes, cut into halves
1 lb. baby carrots, cut into halves
1 bunch radishes, trimmed, cut into halves
3 tbsp. olive oil
1 tbsp. chopped fresh thyme
1/4 c. fresh parsley, finely chopped
Directions
- 1. Preheat oven to 450°F. In 7-quart sauce pot, cover potatoes and carrots with cold water; add 1 tablespoon salt. Cover and heat to boiling on high. Reduce heat to maintain simmer; cook 7 minutes. Drain well and return to pot.
- 2. Toss potatoes, carrots and radishes with oil, thyme and 1/4 teaspoon each salt and pepper; arrange in single layer on large rimmed baking sheet. Roast 20 minutes or until vegetables are browned and tender.
- 3. Remove from oven; sprinkle vegetables with parsley.
Nutritional information (per serving): About 110 cals, 2 g protein, 16 g carbs, 4 g fat (1 g sat), 2 g fiber, 170 mg sodium
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