Roasting brings out the natural sweetness of the vegetables making this a delicious side dish for your holiday entertaining.
Preparation Time: 10 minutes
Roasting Time: 1 hour
Serves 8
- 16 small Ontario Red Skin Potatoes, whole or halved
- 16 cloves Ontario Garlic, peeled
- 3 Ontario Carrots, cut into 3-inch (8 cm) pieces
- 2 Ontario Parsnips, cut into 3-inch (8 cm) pieces
- 2 Ontario Onions, cut into 8 to 12 wedges
- Ontario Red Onion, cut into 8 to 12 wedges
- 2 cups (500 mL) cubed Ontario Rutabaga
- Salt and freshly ground black pepper
- 1/4 cup (50 mL)vegetable oil
- 2 tsp (10 mL) chopped fresh Ontario Thyme Leaves
In large shallow roasting pan, evenly spread potatoes, garlic, carrots, parsnips, onions and rutabaga. Season with salt and pepper. Drizzle with oil; toss to coat well. Place in 400°F (200°C) oven, stirring every 10 to 15 minutes, until browned and tender when pierced with fork, about 45 to 60 minutes. Sprinkle with thyme and gently mix.
Nutritional Information:
1 Serving
PROTEIN: 4 grams
FAT: 7 grams
CARBOHYDRATE:35 grams
CALORIES: 215
FIBRE: 5 grams
SODIUM: 75 mg
