Oven Roasted Carrots And Turnips

Course : Carrots
Serves: 6 - 8
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4 Medium carrots or 2 bunches baby carrots
6 Medium turnips or 2 bunches baby turnips
1/4 Cup olive oil
1 teaspoon salt and pepper

Preparation / Directions:

1. Preheat oven to 400. 2. Prepare the carrots and turnips so they are about the same size and shape about 1/8 inch, first peel and trim the carrots. 3. In a large bowl, toss the carrots and turnips toghether with olive oil, and season generously with salt and pepper. (taste a raw vegetable to check seasoning). 4. Spread the vegetables evenly in a baking pan in a single layer, and roast uncovered, stirring and tossing occasionallly,until the vegetables are cooked through, for 20-45 minutes. 5. Serve as a side dish with roasted meats or chcken or on top of creamy polenta for a hearty vegetarian meal. Sprinkle with chopped herbs.


Nutritional Information:

477 Calories (kcal); 54g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium

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