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