Ingredients
| Quantity | Ingredients |
|---|---|
| 4 | carrots |
| 2 | parsnips |
| 1 | sweet potato |
| 1/2 | turnip |
| 2 | celery stalks |
| 12 | scrubbed baby (new) red potatoes |
| 2 | small onions, quartered |
| 1 tsp / 5 ml | peppercorns |
| 5 | cloves garlic |
| 2 | bay leaves |
| 2 tbsp / 25 ml | olive oil |
| 2 tbsp / 25 ml | chopped fresh rosemary |
| 1/2 tsp / 2 ml | coarse sea salt, or to taste |
| Freshly ground pepper, to taste |
Directions
Preheat oven to 375 degrees F (190 degrees C).
Peel the carrots, parsnips, sweet potato and turnip. Cut, along with the celery, into 1-inch (2.5 cm) pieces.
In a 13x9 (3.5 L) glass baking dish, toss red potatoes and onions with the carrots, parsnips, sweet potato, turnip, celery, peppercorns, garlic and bay leaves. Sprinkle oil and rosemary on up and toss vegetables again to coat. Season with salt and pepper.
Bake, uncovered, for 50 to 55 minutes or until vegetables are tender when pricked with a fork. If the baking dish begins to dry out during cooking, add a little water.
Serves 6.
Nutrition Facts
| Serving Size | Per serving |
| Calories | 190 |
| Cholesterol | 0 |
| Carbohydrates | 35 |
| Fiber | 6 |
| Protein | 4 |
| Fat | 5 |
| Saturated Fat | 1 |
| Trans Fat | 0 |
| Sodium | 281 |
Source: Leslie Beck's Healthy Kitchen