Roasted Root Vegetables - Waring PRO CO1500B Instructions/Recipe Book

ROASTED ROOT VEGETABLES

Makes 8 servings
1 pound yukon Gold or fingerling potatoes,
cut into
1 pound yam, peeled, cut in half lengthwise, sliced
into ⁄
1
2
1 cup parsnips, peeled and cut into
1 cup peeled baby carrots
4 garlic cloves, smashed
⁄ cup extra virgin olive oil
1
4
1 teaspoon kosher salt
⁄ teaspoon coarsely ground black pepper
1
2
Preheat oven to 450˚F on roast or convection bake, racks
in position 1 and 3.
In a large mixing bowl toss all ingredients together well.
Divide ingredients between  half-sheet trays lined with
aluminum foil.
Place in oven in set rack positions. After 0 minutes
remove racks to lightly toss vegetables on tray and return
trays to oven, rotating both trays and racks. Bake for an
additional 0 to 5 minutes, toss one more time and bake
until all vegetables are evenly browned, about 5 minutes.
Calories 07 (30% from fat) • carb. 34g • pro. 3g • fat 7g
sat. fat 1g • chol. 0mg • sod. 189mg • calc. 33mg • fiber 6g
Variation: Add  teaspoons of your favorite chopped
herb, such as rosemary or thyme.
Another nice addition to this vegetable mix would be a
⁄ cup of Brussels sprouts cut in half.
1

⁄ -inch rounds
1
2
-inch half moons
Nutritional information per serving:
35
⁄ " slices
1
2