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 |
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