Roasted Root Vegetables
- 1½ pounds assorted root vegetables (carrots, parsnips and beets)
- 2 tablespoons olive oil
- freshly ground black pepper
- Preheat oven to 350°F.
- Peel and cut vegetables into ½-inch cubes. Toss in olive oil and season with salt and pepper.
- Place on a baking sheet and roast in oven for 15 to 20 minutes.
147 calories (2g protein, 20g carbohydrate, 7g fat, 48mg sodium) per serving