Try this medley of veggies at your next dinner!
Ingredients
| 2 small potatoes, halved | 2 heads of garlic, outer skin removed |
| 1 medium sweet poatoe, halved | 1 pear, halved |
| 1 small acorn squash, quartered | 1 Tbl. olive oil |
| 2 medium turnips (leave whole) | ½ teas. salt |
| 2 medium beets (leave whole) | ¼ c. plain yogurt |
| 2 medium parsnips (leave whole) | black pepper, to taste |
| 2 medium red onions (leave whole) |
Preparation
1. Preheat oven to 450°. Arrange vegetables and pear in a roasting pan, placing cut sides up.
2. Drizzle olive oil over everything and stir to give a light coating. Sprinkle with salt
3. Roast for about 40 minutes, or until veggies are tender when pierced with a fork.
4. Remove garlic heads and separate into cloves. Squeeze garlic out of their skins, then discard skins.
5. Using a fork, mash garlic into the yogurt and add pepper to taste. Serve yogurt garlic sauce alongside veggies.
Serves 2 to 4.
Nutritional Information (based on 4 servings): Calories: 340; Fat: 4.5g; Cholestrol: 0mg; Sodium: 410mg; Total Carbohydrates: 71g; Dietary Fiber: 12g; Sugars: 19g; Protein: 8g.
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