ROASTED VEGETABLES

1 Pound Turnips, cut in wedges 1 Pound Parsnips, peeled and sliced 3/4 Pounds Carrots, sliced 1 Tablespoon Olive Oil

3 Garlic Cloves, peeled 1/4 Teaspoon Black Pepper 1/8 Teaspoon Nutmeg

Preheat oven to 400°. In a large pot with boiling water, add the first 3 ingredients. Cook for 5 minutes. Drain. In a 9 x 13” baking dish, combine the oil and garlic. Heat in the oven for 4 minutes. Add the vegetables, stirring to coat. Sprinkle with the pepper and nutmeg. Roast for 20 minutes. Serve.

SERVINGS 6; CALORIES 41; FAT 3 g; PROTEIN 2 g; CARBS 19 g; FIBER 5 g; CHOL 0 mg; SODIUM 100 mg SERVING SIZE= 1 Cup

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Updated 12/7/99