Thursday, May 8, 2008

Roasted Roots

Parsnips, rutabaga, sweet potatoes, turnips: 3 servings

Peel all but sweet potatoes. Slice. Roast in a 350 degree oven for about a half hour. Test for doneness with a fork.
Drizzle 1 teaspoon of oil per person over vegetables and turn over slices. (Olive and/or grape seed oil)
Return the vegetables to the oven for 5-10 minutes. Serve. Maybe with left-over rice? Pecans? Mango slices? Eat.

Cooking for 1 person? Works fine in a toaster oven.
So? Wonderful healthful vegetables.
Gluten-free!

9 comments:

rocketpants said...

Yummy! Looks great!

peter said...

Mmm. You make even parsnips and sweet potatoes look good.

Backofpack said...

Looks delicious. Now, how about that rice recipe? I'm just bettin' it's not from a box!

I can't eat pecans, walnuts or macadamias due to allergy. Peanuts and almonds are okay though, so I'd sub roasted almonds for those pecans.

Sunshine said...

Good to custom your meals for your food allergies and sensitivities, as well as preferences.
So great to focus on the healthy good food ... as "treats" !!

Backofpack said...

Not off to Tacoma - it's only 12 miles away! We worked at the Expo all afternoon. Race tomorrow.

Margaret said...

That looks really good, Sunshine, but how about sprinking some herbs over those veggies? Just a thought, based on the fact that there are so many good and healthful substances contained in herbs like rosemary and sage etc. Even parsley.
Thanks for the recipe!
:-)
Margaret
Florence, Italy

Lisa - Slow & Steady said...

Looks good. except the nuts. well those look good too, i just happen to be allergic to them. LOL.

DawnB said...

what a dish, looks delicious.

Susan said...

Looks WONDERFUL!!