Wednesday, January 30, 2013

Rosemary Roasted Winter Root Vegetables

Serves: 6

3 medium carrots, peeled and diced
1 medium potato, diced
2 small sweet potatoes, peeled and diced
1 turnip, peeled and diced
2 parsnips, peeled and diced
4 slices turkey bacon
olive oil
2 sprigs fresh rosemary, finely chopped

1. Pre-heat oven to 350*

2. Combine all of your veggies in a large bowl.

3. Cut your bacon strips in half lengthwise, then chop into small bits. Add bacon to veggies.

4. Drizzle with olive oil. Add in rosemary and season with salt and pepper to taste. Stir well to coat all veggies.

5. Spread veggies on a baking tray in a single layer. Cook for 1 hour.

Note: This makes a great side for a variety of meals, but I served it with a smoked Gouda and spinach omelet as an alternative to typical hashbrowns.

Nutritional Info: 150 calories per 1 cup serving

Bon Appetit!
The Food Whore

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