Roasted carrot & turnip
Potatoes don’t have a monopoly on crispyfries—root vegetables such as carrots andturnips make flavourful, nutrient-dense ovenfries, and cook in the same amount of time.
These have a spicy kick; adjust the seasoningsto suit your taste. Try this technique withparsnips, too.
• 4 medium turnips
• 4 large carrots
• 2 Tbsp. ( 30 ml) canola or olive oil
• 1/2-1 tsp. (2-5 ml) sweet or smoked hot
• 1/2 tsp. ( 5 ml) chili powder
• 2 Tbsp. ( 30 ml) grated Parmesan cheese
• 2 tsp. ( 10 ml) white balsamic or white wine
Preheat the oven to 425°F (220°C).
Peel and cut turnips and carrots into uniformsticks about 1/3-inch (1 cm) thick. Place in abowl and toss with oil, paprika and chili powder. Spread in a single layer on a heavy parchment-lined baking sheet; bake for 15 minutes, untiltender. Remove from the oven, sprinkle withParmesan and stir to distribute. Return to theoven for 5 to 10 minutes, until golden.
Remove from the oven and if you like, sprinklewith vinegar. Serve immediately. Serves 4 to 6.
Per serving: 80 calories, 5 g total fat (0.5 gsaturated fat, 0 g trans fat), 0 mg cholesterol,100 mg sodium, 7 g carbohydrate, 2 g dietaryfibre, 4 g sugars, 2 g protein
stered dietitians with AHS Nutrition Services.re about root vegetables, and for past recipes,