Sides
Roasted Root Vegetables
Makes 4 servings
Roasted Root Vegetables
Makes 4 servings
These vegetables are easy to prepare and complement many meat dishes.
Nutritional information per serving: Calories 147 (43% from fat)
carb. 19g
pro. 2g
fat 7g
sat. fat 1g
chol. 0mg
sod. 135mg
calc 33mg.
fiber 6g
carb. 19g
pro. 2g
fat 7g
sat. fat 1g
chol. 0mg
sod. 135mg
calc 33mg.
fiber 6g
Ingredients
- 2 tablespoons olive oil
- ½ pound small red potatoes*
- ½ cup peeled baby carrots
- 1medium red onion, peeled, cut into 1-inch pieces
- 1 large yam, peeled, cut into ½-inch pieces
- 1 teaspoon dried rosemary
- ¼ teaspoon coarsely ground black pepper
- ¼ teaspoon kosher salt
*Select small potatoes that are about 1 inch in diameter. If not available, cut large potatoes into 1-inch pieces.
Preparation
- Place rack in the Cuisinart® Exact Heat™ Toaster Oven Broiler in position A and preheat oven to 450°F on the Bake setting.
- Add oil to an 11 x 7-inch baking pan and add red potatoes, carrots and onion. Toss gently to coat evenly with oil.
- Place in oven and bake for 10 minutes, stirring occasionally.
- Add yam pieces and bake, stirring occasionally, until vegetables are golden brown and soft but not mushy, about 25 more minutes.
- Sprinkle with rosemary, pepper and salt; toss to coat.
