Oven-roasted root vegetables

This recipe is heart smart! It’s filled with heart-healthful fats from olive oil.

Ingredients

4 garlic cloves, minced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh rosemary leaves
sea salt, to taste*
black pepper, to taste*
1 pound fresh beets, peeled and cut into 1-inch pieces
1 large sweet potato, peeled and cut into 1-inch pieces
2 to 3 medium parsnips, peeled and cut into 1-inch pieces
4 to 5 small purple potatoes, cut into 1-inch pieces (You can also use another kind of potato of your choice.*)

Directions

1. Preheat oven to 425 F.
2. In a large bowl, combine garlic, oil and rosemary. Add salt and pepper, if desired.
3. Add root vegetables and stir until well-coated.
4. Pour vegetable mixture on a baking sheet or into a 2-quart oven-safe dish. Bake for 30 to 40 minutes, stirring halfway through cooking time.
5. Serve warm.

Makes 4 servings

Carb choices per serving: 4

*Option not included in nutrition facts.