Roasted Root Vegetables

Name: Roasted Root Vegetables
Yield: 12
Ingredients: 12 ounces rutabaga, peeled and cut into 3/4-inch pieces (about 3 cups); 8 ounces celery root, peeled and cut into 1-inch pieces (about 2 cups); 8 ounces whole baby carrots with tops, tops trimmed, or 8 ounces packaged peeled baby carrots (1-1/2 cups); 8 ounces fingerling potatoes, halved if large; 3 medium parsnips, peeled and cut into 1-inch-thick slices (about 1-1/2 cups); 1 medium fennel bulb, cored and cut into thin wedges (about 1 cup); 2 shallots, peeled and cut into thin wedges (1 cup); 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper

Roasted Root Vegetables was pinched from <a href="http://www.diabeticlivingonline.com/recipe/vegetables/roasted-root-vegetables/" target="_blank">www.diabeticlivingonline.com.</a>

INGREDIENTS

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12 ounces rutabaga, peeled and cut into 3/4-inch pieces (about 3 cups)

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8 ounces celery root, peeled and cut into 1-inch pieces (about 2 cups)

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8 ounces whole baby carrots with tops, tops trimmed, or 8 ounces packaged peeled baby carrots (1-1/2 cups)

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8 ounces fingerling potatoes, halved if large

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3 medium parsnips, peeled and cut into 1-inch-thick slices (about 1-1/2 cups)

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1 medium fennel bulb, cored and cut into thin wedges (about 1 cup)

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2 shallots, peeled and cut into thin wedges (1 cup)

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2 tablespoons olive oil

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1/2 teaspoon salt

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1/2 teaspoon ground black pepper

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