Roasted Root Vegetables (makes 4 servings)

Ingredients:


1 pound mixed new potatoes
2 teaspoons minced fresh thyme
1 medium parsnip
½ teaspoon ground coriander
1 medium turnip
¼ teaspoon ground cumin
2 small red onions
¼ teaspoon smoked paprika
1 tablespoon olive oil
½ teaspoon salt



Directions:


Preheat oven to 400 degrees F. Cut the potatoes into 1-inch pieces. Peel the parsnip and the turnip and cut both into 1-inch pieces as well. Peel the onions and cut them into ½-inch segments, keeping the root end intact. Place the potatoes, parsnip, turnip and onion in a medium bowl, and top with salt and olive oil, toss to coat. Sprinkle with thyme, coriander, cumin and paprika. Toss the vegetables to coat and transfer to a baking sheet. Roast for 40 minutes or until tender. Serve warm or at room temperature.



Nutrition Information:


Serving size: ¼ of recipe
Calories: 163
Fat: 4g
Protein: 3g
Carbohydrates: 30g
Fiber: 6g