carb choice

Prep Time: 15 Minutes

Start to Finish: I Hour 10 Minutes

High Altitude (3500-6500 ft): No change

Nutrition Information Per Serving: 1 SERVING: Calories 70 (Calories Irom Fat 5): Total Fat 0.5g (Saturated Fat Og; Trans Fat Og); Cholesterol Omg; Sodium 260mg; Total Carbohydrate 14g (Dietary Fiber 4g; Sugars 7g): Protein 1g % Daily Value: Vitamin A 70%; Vitamin C 20%: Calcium 4%; Iron 4% Exchanges: Vi Starch, 1 Vegetable

2 medium turnips, peeled, cut into 1-inch pieces (3 cups)

2 medium parsnips, peeled, cut into '/2-inch pieces (11/2 cups)

1 medium red onion, cut into 1-inch wedges (1 cup)

1 cup ready-to-eat baby-cut carrots Cooking spray

2 teaspoons Italian seasoning 1/2 teaspoon coarse salt

1. Heat oven to 425 F. Spray 15x10x1-inch pan with cooking spray Arrange vegetables in single layer in pan. Spray with cooking spray (2 or 3 seconds). Sprinkle with Italian seasoning and salt.

2. Bake uncovered 45 to 55 minutes, stirring once, until vegetables are tender.


Roasting brings out the natural sweetness of vegetables. As some of the moisture is evaporated in the high heat, the sugar is concentrated, so it tastes sweeter.

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