This mix of root vegetables combines sweet parsnip and carrots with earthy rutabaga. Thyme and lemon liven up the flavors in this side dish, delicious with any roast meat.
Special Diets:
Ingredients
Method
Preheat the oven to 400°F.
Steam parsnips, carrots and rutabaga over boiling water for 6 minutes, until half cooked.
Alternatively, place vegetables in a microwavable dish with 1/2 inch water, cover loosely with plastic wrap, and microwave for 4 minutes.
Drain vegetables and toss with thyme, olive oil, lemon juice, pepper and salt.
Spread on a rimmed baking sheet and roast for 35 minutes, until browned and tender.
Nutritional Info
Serving Size
Calories
90
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.