TLC Cooking "Roasted Fall Vegetables"

Roasted Fall Vegetables

Roasted Fall Vegetables

YIELD Makes 6 servings
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INGREDIENTS

2	cups small broccoli florets
1	large red bell pepper, cut into 1-inch squares
1	cup cubed turnip (1-inch cubes)
1/2	cup diced onion
1	tablespoon balsamic vinegar or red wine vinegar
2	teaspoons olive oil
1/2	cup fat-free reduced-sodium chicken broth or water
4	sprigs fresh thyme or 1/4 teaspoon dried thyme leaves
1/4	teaspoon salt
Black pepper to taste

PREPARATION:

Preheat oven to 425°F. Combine broccoli, bell pepper, turnip and onion in shallow heavy roasting pan.
Whisk together vinegar and oil; pour over vegetables, tossing to coat. Pour chicken broth around vegetables. Add thyme sprigs.
Roast vegetables about 30 minutes or until tender, stirring occasionally. Remove from oven; sprinkle with salt and black pepper.

This recipe appears in: Vegetable Side Dish

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Fat	1/2
Vegetable	1

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