Preheat the oven to 220°C.
In a large bowl, toss all the ingredients and spread out on a baking sheet. Roast
for 25 minutes, then turn and roast until golden brown, about 10 minutes more.
SERVES 4
1 bunch carrots, peeled and halved crosswise
3 parsnips, peeled, halved lengthwise, then halved crosswise
2 small turnips, cut into wedges
2 tablespoons olive oil Salt
Freshly ground black
pepper
½ teaspoon paprika
1 tablespoon chopped fresh rosemary (optional)
138 CAL, 7 G FAT (1 G SATURATED), 2 G PROTEIN, 18 G CARB, 7 G
SUGAR, 5 G FIBRE, 78 MG SODIUM PER SERVING
Sautéed Greens with Onions
Heat the 2 teaspoons olive oil in a large frying pan over medium-high heat. Add
the onion and season with salt and pepper. Cook, stirring occasionally, until the
onion is browned, 8 to 10 minutes. Add the stock, reduce the heat to medium-
low, and simmer for 6 minutes. Transfer the onion to a bowl and return the pan
to a medium-high heat. Add the 1 tablespoon olive oil; then add the Swiss chard.
Season lightly with salt and pepper and cook, tossing, for 2 to 3 minutes. Return
the onion to the pan, toss to combine, and serve.
SERVES 4
1 tablespoon plus 2 teaspoons olive oil
1 small onion, thinly sliced
Salt
Freshly ground black pepper