ROASTED RADISHES & ROOT VEGETABLES
Serves 4
Each serving equals 2 cups of fruit or vegetables
Ingredients
• 3 medium sweet potatoes, peeled and cut into 2-inch chunks (3 cups)
• 4 medium parsnips, peeled and cut into 2-inch, about 2 cups
• 2 medium red onions, peeled and quartered
• 12 oz. radishes
• 1 whole head of garlic, cut in half lengthwise
• 3 tablespoons olive oil
• ½ tsp. black pepper
• 1 Tbsp or 1 tsp dried thyme
Directions
Preheat oven to 450 F.
In a 13x9x2 inch nonstick baking pan (or spray a conventional pan with vegetable cooking spray) place mushrooms, bell pepper, zucchini and onion.
Toss with olive oil, garlic, salt and black pepper.
Bake uncovered, until mushrooms and vegetables are tender, about 20 minutes.
Serve as a side dish, or toss with pasta or rice if desired.
Nutritional analysis per serving: Calories 342, Fat 8g, Calories from Fat 22%, Protein 3g, Cholesterol 0mg, Fiber 5g, Sodium 300mg.
Source: Radish Council
The National 5 A Day Program - www.5aday.gov
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