Roasted Root Vegetables with Prunes
(makes 8 servings)
|olive oil cooking spray|
|1/2||pound (240 g) Yukon Gold potatoes, unpeeled, scrubbed, and cut into 2-inch (5 cm) pieces|
|1/2||pound (240 g) sweet potatoes, unpeeled, scrubbed, and cut into 2-inch (5 cm) pieces|
|4||medium parsnips, peeled and cut into 2-inch (5 cm) pieces|
|2||medium turnips, peeled and cut into 2-inch (5 cm) pieces|
|1||large onion, peeled and cut into 1-inch (2.5 cm) chunks|
|4||large garlic cloves, peeled and quartered|
|4||ounces (120 g) pitted prunes|
|2||tablespoons (30 ml) olive oil|
|2||tablespoons (30 ml) fresh lemon juice|
|1/2||teaspoon (2.5 ml) kosher salt (optional)|
|freshly ground pepper|
|1/4||cup (15 g) loosely packed fresh chervil or flat-leaf parsley leaves|
- Preheat oven to 325°F (160°C), Gas Mark 3. Lightly coat a large baking pan that is at least 2 inches (5 cm) deep with cooking spray.
- Add everything but chervil. Toss to evenly mix and coat, then spread vegetables out evenly. Cover with aluminum foil and roast for 2 1/2 to 2 3/4 hours, until vegetables are tender. Remove foil during last 15 minutes of baking time to brown.
- Transfer to a large serving platter. Sprinkle with chervil and serve hot.
|Per serving:||177 calories (17% calories from fat), 3 g protein, 4 g total fat (0.5 g saturated fat), 37 g carbohydrates, 6 g dietary fiber, 0 cholesterol, 38 mg sodium|
|Diabetic exchanges:||2 1/2 carbohydrate (1 1/2 bread/starch, 1/2 fruit, 1 vegetable), 1/2 fat|