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Colette & Cassi's Country Kitchen!

Cornucopia of Roasted Vegetables

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*This is so good! I've made this with many different vegetables and it's fabulous (and healthy).

Cooking Technique: Roast
Prep Time: 30
Cooking Time: 30 minutes-one hour

Yield: 8 servings
Ingredients
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3 medium red potatoes, each cut in 8 wedges
8 ounces peeled baby carrots
12 ounces fresh shiitake mushrooms, stemmed
1 large onion, sliced 1/2" thick
2 radicchio heads, each cut in 6 wedges
1 large rutabaga, peel,cut 1/4" slices
1 fennel bulb, trim,cut 1/2" slices
4 fresh beets, peeled & quartered
3/4 cup extra virgin olive oil
3 tablespoons fresh rosemary leaves, coarsely chopped


Directions
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1. Preheat the oven to 500°F.
2. Combine all of the vegetables, except the beets, in a 16 x 14-inch roasting pan. If using the beets, place them in a separate small roasting pan so that their color will not bleed onto the other vegetables. Drizzle the vegetables in both pans with olive oil to coat and toss well. Season the vegetables with coarse salt and pepper, if desired.
3. Roast the vegetables in the oven 40 minutes or until lightly golden, stirring every 10 minutes. Sprinkle with the rosemary.
4. Once the beets are roasted, they may be added to the larger tray of mixed vegetables. The vegetables may be served warm or at room temperature.

 



Nutrition Facts
Amount per Serving

CALORIES  360  

    %Daily Value*
Total Fat 22 grams 34%

Saturated Fat 3.0 grams 15%

Cholesterol 0 milligrams 0%

Sodium 80 milligrams 4%

Total Carbohydrate 38 grams 13%

Dietary Fiber 8 grams 31%

Sugars -- grams N/A

Proteins 5 grams 10%

Vitamin A: 100%   |  Vitamin C: 70%

Iron: 10%   |  Calcium: 9%

* Percent Daily Values are based on a 2,000 calorie diet




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Colette's Country Kitchen