Roasted Root Vegetables (1 WW point)

Name: Roasted Root Vegetables (1 WW point)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10-12 serving(s)
Ingredients: 5 medium red potatoes, cubed; 4 medium carrots, cut into 1/2 inch slices; 2 small turnips, peeled and cubed; 1 clove garlic, minced; 1 tablespoon olive oil or 1 tablespoon canola oil; 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 1/2 teaspoon salt; 1/4 teaspoon pepper

(2)

Recipe by Trixyinaz

Found this recipe in Taste of Home by Kerry Sullivan. WW points caluculated using the nutritional analysis provided in the cookbook. One serving is 3/4 cup.

People talking

Reviews, Tweaks & More Reviews, Tweaks & More

READY IN: 1hr 20mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

5

medium red potatoes, cubed
4

medium carrots, cut into 1/2 inch slices
2

small turnips, peeled and cubed
1

clove garlic, minced
1

tablespoon olive oil or 1 tablespoon canola oil
1

tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon pepper

DIRECTIONS

Place the potatoes, carrots, turnips and garlic in a 9 x 13 x 2 inch baking dish sprayed with PAM.
Drizzle with oil; sprinkle with rosemary, salt and pepper.
Stir to coat.
Bake, uncovered, at 350 degrees for 35 minutes.
Increase temperature to 450 degrees and bake 10 to 15 minutes longer or until veggies are tender.