4 medium carrots, approximately 8 ounces
4 medium parsnips, approximately 8 ounces
1 small rutabaga, approximately 8 ounces
2 tablespoons olive oil
1 tablespoon chopped parsley
Peel carrots, parsnips and rutabaga and cut into 1 by 2 inch pieces. Preheat oven to 375 degrees. Bring a large saucepan of water to a boil. Add vegetables and boil for 3 to 4 minutes. Drain vegetables. Brush a jelly roll pan with some of the oil. Transfer the vegetables to the pan.
Drizzle the remaining oil over the vegetables. Season with pepper and salt (optional) to taste. Bake until the vegetables are golden brown, about 30 minutes. Transfer to serving dish. Sprinkle with parsley and serve.
Nutrition Facts per Serving
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrate 12g
Dietary Fiber 4g
Recipe submitted by Dean dietitian Mary M. Hughes.