Lunch: Rosemary Roasted Root Vegetables

Ingredients

Cooking spray, for greasing
4 large carrots, cut lengthwise in half
4 cloves garlic
4 shallots, cut lengthwise in half
3 parsnips, cut lengthwise in half
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat the oven to 425 degrees F. Spray a large shallow roasting pan with cooking spray.
Toss the carrots, garlic, shallots, parsnips, oil, rosemary, salt and pepper in a large shallow roasting pan until well mixed. Spread the vegetables out in one even layer and roast, stirring occasionally, until the vegetables are browned and tender, about 40 minutes.
Per Serving: 179 Cal; 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 35 g Carb; 9 g Fiber; 11 g Sugar; 95 mg Calcium; 1 mg Iron; 396 mg Sodium; 0 mg Cholesterol

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