Title: Roasted Winter Vegetables with Basil Oil
Categories: Side Vegetable
Yield: 8 Servings

1/4	c	Chicken broth
2	tb	Basil oil
1/2	ts	Salt
1/4	ts	Pepper
1 1/4	lb	Red potatoes; cut in 1" pieces
1/2	lb	Turnip; peeled and cubed
1/2	lb	Parsnip; peeled and cubed
1/2	lb	Carrots; peeled and cut 1"
3/4	lb	Boiling onions; peeled

Preheat oven to 400 F.

Combine first 4 ingredients in a large bowl. Add vegetables and toss well. Spoon mixture into a shallow roasting pan coated with cooking spray. Bake, uncovered, at 400 F. for 35 minutes or until tender, stirring occasionally.

Serving = one cup

Posted to MM-Recipes Digest V4 #5 by Lisa Clarke on Auguay,, st 12, 199

Recipe by: Weight Watcher's Magazine, '97

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