Roasted Root Vegetables

• 2 med. red potatoes - quartered
• 2 med. sweet potatoes - sliced thick
• 2 med. turnip - sliced thick
• 2 large carrots - sliced thick
• 2 tsp. parsley flakes
• ½ tsp. salt (optional)
• ¼ tsp. ground black pepper
• ½ tsp. basil leaves
• 1 tbsp. garlic flavored oil or extra virgin olive oil

Place vegetables in roasting pan. Sprinkle with oil and seasonings. Mix well. Roast at 325 degrees for approximately 50 minutes.

Yield: 6 servings

Nutrition information per serving:

Calories 130
Fat 2.5g
Protein 3g
Carbohydrate 22g
Sodium 166mg (if salt used)