Sherry-Roasted Root Vegetables

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 2  cups  (1/4-inch-thick) sliced parsnip
• 2  cups  baby carrots (about 1/2 pound)
• 1  cup  thinly sliced fennel bulb (about 1 small bulb)
• 1/4  cup  dry sherry
• 2  tablespoons  olive oil
• 1 1/2  teaspoons  salt
• 1  teaspoon  dried thyme
• 7  shallots, peeled (about 1/2 pound)
• 4  red potatoes, cut into 1/2-inch-thick wedges (about 1 pound)
• 2  turnips, peeled, quartered, and thinly sliced (about 1 pound)
• Cooking spray

Preparation

Preheat oven to 425°.

Combine all ingredients except cooking spray in a large bowl; toss well to coat. Place vegetable mixture in a roasting pan coated with cooking spray. Bake at 425° for 1 hour and 15 minutes, turning vegetables occasionally.

Nutritional Information

Calories:

139 (25% from fat)

Fat:

3.8g (sat 0.5g,mono 2.5g,poly 0.4g)

Protein:

3g

Carbohydrate:

24.8g

Fiber:

3.6g

Cholesterol:

0.0mg

Iron:

2mg

Sodium:

491mg

Calcium:

62mg