8 medium shallots, peeled
2 medium red skin potatoes, cut into 1-½ inch cubes
2 medium turnips, cut into 1-½ inch cubes
2 medium parsnips, peeled and cubed
4 medium carrots, peeled and cubed
1 medium butternut squash, peeled and cubed
2-3 beets, peeled and cubed
2 cloves garlic, minced
¼ cup olive oil
1 tbs. chopped fresh thyme
Salt and freshly ground black pepper
• Preheat oven to 450’F. In a large bowl, combine vegetables, garlic, oil,
thyme, salt and pepper; toss to evenly coat.
• Transfer coated vegetables to a baking dish and bake until tender and
browned, 35 to 40 minutes. Serve warm.
Per serving (224g): 175 calories, 7g fat, 1g sat fat, 27g carbohydrate, 2.7g protein, 5.2g fiber, 361mg sodium,