Presents

"Roasted Root Vegetables"

Recipe Source: 2004 Issue of the Recipes Plus Calendar Vegetables Recipe File Serving Size: Makes 8 servings

Amount Ingredient 3/4 cup Renee's Gourmet Carmelized Onion Grillin' Sauce 8 small potatoes, scrubbed and quartered 2 large carrots, peeled and sliced 2 parsnips, peeled and cut in strips 1 sweet potato, peeled and cubed 1 small turnip, peeled and cubed 16 pearl onions, peeled

Preparation Instructions:

In a large shallow baking pan, drizzle sauce over vegetables, stirring to coat.

If desired, cover and let marinate in the refrigerator for 1 to 2 hours.

Bake uncovered at 350 degrees for 45 to 55 minutes, stirring occasionally, until vegetables are cooked and browned. Serves 8.

Per serving: 250 calories; 3.4 g fat; 4.2 g protein; 53.1 g carbohydrates; 5.2 g fiber.

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