Roasted Root Vegetables with Turnips
Roasted root vegetables pair up perfectly with many meats or as a vegetarian side dish. Purchase firm vegetables that are not shriveled or blemished. Young turnips will have a milder flavor than a larger size.
One medium red potato has 154 calories, 34 g. carb and 36% Vitamin C.
One-half sweet potato has 150 calories, 24 g. carb, 438% Vitamin A and 37% Vitamin C.
One medium turnip has 34 calories, 8 g. carb and 30% Vitamin C.
One-half carrot has 27 calories, 6 g. carb and 266% Vitamin A.
Preheat your oven to 450 degrees F. Roasting vegetables alone takes about one hour, plan on two to three hours with meat.
Wash the root vegetables and scrub off dirt with a vegetable brush. Peel sweet potatoes and turnips. Leave the skin on red potatoes and carrots for best nutrition.
Quarter the red potatoes and turnips. Slice the carrots and sweet potatoes into similar size pieces.
Arrange in a single layer in a roasting pan or cake pan. A roasting rack helps keep the vegetables from sticking to the bottom of the pan but is not required.
Roasting alone: Cover the pan and place into the preheated 450-degree oven for 20 minutes. Take out of the oven and stir the vegetables if there is no rack. Turn the oven down to 350 degrees. Roast for another 30 minutes, uncovered, or until the vegetables pierce easily with a fork.
Roasting with meat: Place the prepared vegetables under and around the meat. Place in the oven preheated to 450 and cook for 20 minutes. Turn down the heat to 350 and cook for two to three hours or until your meat is done. Remove the meat to a platter and tent a piece of foil over it. Turn the oven temperature up to 400 degrees and continue to cook until they pierce easily with a fork, another 10 to 20 minutes.
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