Healthy Pregnancy Cookbook

Roasted Radishes and Root Vegetables

Ingredients

3 medium sweet potatoes
4 medium parsnips
2 medium red onions
12 oz radishes
1 whole head of garlic
3 Tbs olive oil
1/2 tsp black pepper
1 Tbs or 1 tsp. dried thyme

Procedure

1. Preheat oven to 450F.
2. Peel and cut potatoes and parsnips (pieces should be about 2 inch chunks). Peel and quarter the onions. Cut head of garlic in half lengthwise.
3. In a large bowl put potatoes, parsnips, onions, radishes and garlic. Toss with olive oil, salt and pepper.
4. Arrange vegetable in a single layer in a 15 1/2" x 10 1/2" roasting pan. Bake until vegetables are tender and golden, stirring occasionally, about 45 minutes.
5. Arrange vegetables on a serving platter. Sprinkle with thyme and garnish with thyme springs if desired.

Serves 6. Per Serving: Calories 202; Calories from fat 64(32%); Fat 7g; Carbohydrates 33g; Sugar 8g; Fiber 8g; Protein 3g

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