Guest guest Posted September 30, 2003 Report Share Posted September 30, 2003 * Exported from MasterCook * Roasted Winter Vegetables and Whole Garlic Recipe By :American Medical Association Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound slender carrots (8/lb) -- peeled, cut in 2-inch pieces 1 pound white turnips (4/lb) -- peeled, cut in 2-inch chunks 1 pound winter squash such as Hubbard or butternut -- peeled, cut in 2-inch chunks 2 tablespoons olive oil 1 teaspoon dried thyme or 2 tablespoons chopped fresh thyme Salt and freshly ground black pepper -- to taste 1 whole head of garlic Preparation time: 25 minutes Cooking 0 minutes time: 50-6 Preheat oven to 400F. In a large, shallow roasting pan, combine the carrots, turnips and squash. Drizzle with the olive oil and sprinkle with the dried thyme (if using fresh thyme, add later in recipe), salt and pepper and toss until the vegetables are well-coated with oil. Break the garlic into individual cloves, removing and discarding as much of the excess papery outer skin as possible. Add to the roasting pan and toss with the vegetables. Roast the vegetables, uncovered, for 10 minutes. Reduce heat to 350F and continue to cook, stirring once or twice until the vegetables are tender and lightly caramelized, 40 to 50 minutes. If using fresh thyme, sprinkle it over the vegetables during the last 5 minutes of cooking. Season to taste with additional salt and pepper before serving. Squeeze the garlic out of its skin and combine it with the other vegetables --From the American Medical Association's " Family Health Cookbook " (Pocket Books, $30) --featured in accessatlanta 1999-Ja Source: " American Medical Association's Family Health Cookbook " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 5g Fat (32.8% calories from fat); 3g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 69mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable; 1 Fat. Nutr. Assoc. : 260 5370 5614 0 2130706543 0 0 3506 Quote Link to comment Share on other sites More sharing options...
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