ROASTED MIXED VEGETABLES

Serves 6
You can substitute any fresh vegetables for the ones in this recipe; adjust the cooking times accordingly.

1 Medium onion, peeled and cut into 1/2 inch wedges

1 Medium red onion, peeled and cut into 1 1/2-inch wedges

1 Rutabaga, peeled and cut into 1-inch pieces

4 Small turnips, peeled and cut in half

3 Medium carrots, peeled and cut in half lengthwise

1 Pound butternut or acorn squash, peeled and cut into 2-inch pieces

12 Ounces brussels sprouts, cleaned and trimmed

2 Tablespoons olive oil

1 tsp. salt

1/2 tsp. freshly ground black pepper

1 Tablespoon chopped fresh rosemary

2 tsp. chopped fresh thyme

Olive oil/cooking spray

1.   Heat oven to 450° with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.

Per serving: 162 calories, 5 g fat, 0 mg cholesterol, 28 g carbohydrate, 405 mg sodium, 5 g protein, 7 g dietary fiber.