3 medium sweet potatoes, peeled and cut into 2-inch chunks (3 cups)
4 medium parsnips, peeled and cut into 2-inch, about 2 cups
2 medium red onions, peeled and quartered
12 oz. radishes
1 whole head of garlic, cut in half lengthwise
3 tablespoons olive oil
½ tsp. black pepper
1 Tbsp or 1 tsp dried thyme
Preheat oven to 450 degrees. In a large bowl put potatoes, parsnips, onions, radishes and garlic. Toss with olive oil, salt and pepper. Arrange vegetables in a single layer in a 15 1/2" x 10 1/2" roasting pan. Bake until vegetables are tender and golden, stirring occasionally, about 45 minutes. Arrange vegetables on a serving platter. Sprinkle with thyme and garnish with thyme sprigs if desired.
Each serving equals 2 cups of fruit or vegetables
Nutritional analysis per serving: Calories 260, Fat 9g, Calories from Fat 30%, Protein 4g, Cholesterol 0mg, Fiber 9g, Sodium 240mg.
Courtesy of the Radish Council