ROASTED POTATOES, PARSNIPS & CARROTS WITH HORSERADISH SAUCE

SAUCE: 1 (8 OZ) Plain Fat Free Yogurt 2 Tablespoons Prepared Horseradish VEGETABLES: 1 Pound Carrots, sliced 1 Pound Parsnip, peeled and cut in 1” cubes

1 Pound Red Potatoes, halved 2 Teaspoons Sage 1/4 Teaspoon Ground Black Pepper 12 Garlic Cloves, crushed 4 Large Green Onions, sliced 4 Thyme Sprigs

For the sauce: Mix the 2 ingredients together and chill. Preheat oven to 450°. Cook carrots for 5 minutes in boiling water, drain. Combine with the remaining ingredients, Place in a 9 X 13” pan bake for 20 minutes. Reduce oven to 400° and continue baking for 30 more minutes. Discard the thyme. Serve with the horseradish sauce.

SERVINGS 6; CALORIES 197; FAT 3 g; PROTEIN 5.5 g; CARBS 38.5 g; FIBER 5.5 g; CHOL 2 mg; IRON 2.1 mg; SODIUM 371 mg; CALC 129 mg SERVING SIZE= 1 Cup

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Updated 12/7/99