Spice Roasted Root Vegetables
The perfect recipe for a winter dinner. Can be made oven-ready a day ahead.
2 medium carrots, peeled and roughly chopped
2 large parsnips, peeled and roughly chopped
1 small turnip, peeled and roughly chopped
1 large sweet potato or yam, peeled and roughly chopped
1 large onion, cut into wedges
1⁄4 cup vegetable oil
1 tsp nutmeg (ground)
1⁄4 tsp ginger (ground)
1 bay leaf
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
- Preheat oven to 350° F (175° C).
- Toss together ingredients in a bowl.
- Place in a roasting pan or casserole and bake covered for 30 minutes and uncovered for an additional 30 minutes, or until vegetables are fork-tender.
Per serving: Calories 230, Fat 14 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 24 g (Fibre 5 g, Sugars 8 g), Protein 2 g.