Roasting onions, carrots, and other root vegetables is an easy way to bring out flavors. Be adventurous: Add other roastables such as celery, fennel, or even brussels sprouts!
2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
1 tablespoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 lb small, red-skinned potatoes, halved
1 large onion, quartered
8 ounces carrots, peeled, cut into 1-inch rounds
8 ounces turnips, peeled, cut into bite-size cubes
Preheat the oven to 425F. Combine the oil and garlic in a large roasting pan and place in the oven for 2 minutes or until the garlic starts to sizzle. Remove the pan from the oven and stir in the thyme, salt, and pepper.
Add the potatoes, onion, carrots, and turnips; toss until well coated. Cover and bake for 30 minutes.
Increase the oven temperature to 450 F and bake, uncovered, for 30 minutes or until the vegetables are lightly browned and can be easily pierced with a fork.
Makes 6 servings
Per serving: 136 Calories, 3 g Protein, 22 g Carbohydrates, 5 g Fat, 1 g Saturated Fat, 0 mg Cholesterol, 2 g Fiber, 224 mg Sodium