Roasting vegetables brings out their natural sweetness for an easy side dish.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2008
Ingredients
Method
In saucepan of boiling water, cook beets for 15 minutes. Drain and let cool enough to handle. Peel and cut into 1-inch (2.5 cm) chunks. In bowl, toss beets with half each of the oil, rosemary, salt and pepper. Roast on greased rimmed baking sheet in 375°F (190°C) oven, stirring once, for 15 minutes.Meanwhile, peel and cut potatoes into 1-inch (2.5 cm) chunks. In large saucepan of boiling water, cook potatoes until barely tender, 5 minutes. Drain and toss with remaining oil, rosemary, salt and pepper; add to beets. Roast until vegetables are tender, 1 hour.
Nutritional facts Per serving: about
- Sodium 302 mg
- Protein 3 g
- Calories 154.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 26 g
%RDI
- Iron 11.0
- Folate 44.0
- Calcium 4.0
- Vitamin A 131.0
- Vitamin C 25.0
