Title: Roast Vegetables
Categories: Vegetarian Vegetable
Yield: 4 Servings

3	md	Carrots, peeled, sliced
		Diagonally, 1/2 inch thick
3	md	Parsnips, peeled, sliced
		Diagonally , 1/2 inch thick
3	md	Turnips or 1/2 medium
		Rutabaga, diced
2	c	Brussels sprouts, bottoms
		Trimmed, outer leaves
		Removed
1	tb	Olive oil
4		Cloves garlic, minced
1	tb	Lemon juice
1/2	ts	Salt
1/4	ts	Fresh ground black pepper
1	ts	Minced fresh thyme or 1/2
	ts	Dried
2	tb	Minced fresh parsley

Preheat oven to 375 F. Bring a large pot of water to boil over high heat. Add carrots, parsnips and turnips or rutabagas; cook 1 minute. Remove vegetables from water and place in a large non-reactive mixing bowl.

Add brussels sprouts to boiling water and cook 1 minute; drain. Add to other vegetables with all remaining ingredients and combine well.

Spray a baking sheet with nonstick cooking spray. Place vegetables on a baking sheet and roast, uncovered, about 20 minutes or until vegetables are golden brown and tender, stirring occasionally. Makes 6 servings.

Per servings: Calories 108 Fat 3g No cholesterol Sodium 255 mg Percent calories from fat 22%

Fort Lauderdale Sun Setinal/KRT News Service Dallas Morning News 4/3/96

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