Roasted Root Vegetables

INGREDIENTS

1 lb sweet potatoes, scrubbed and cut into two-inch chunks

1 lb potatoes, scrubbed and cut into two-inch chunks

2 large sweet carrots, peeled and cut into two-inch chunks

2 parsnips, peeled and cut into two-inch chunks

4 turnips, scrubbed and quartered

1 head garlic, separated into cloves, loose skin removed

sea salt

rosemary sprigs (or dried)

2-3 Tbsp olive oil

DIRECTIONS

Preheat oven to 400°F, line a large cookie sheet with Silpat or parchment paper. (I did mine on the BBQ in a foil pan.)

Place veggies in a large mixing bowl. Add sea salt and olive oil. Toss to coat. Place on baking sheet. Lay rosemary sprigs on top. Roast veggies in hot oven for 35 min. or until golden brown and soft. Serve hot.

Squeeze garlic out of paper for an extra garlicky touch.

Nutritional Information (1/2 cup serving):

90 Calories, 2g Fat, 0.2g Saturated Fat, 1.5g Protein, 17g Carbs, 13.5g Fiber

Source: Eat Clean Diet for Family & Kids