Recipe - Roasted Baby Root Vegetables

6 bn Baby turnips ; (abt 2 lbs)
6 bn Baby carrots ; (abt 2 lbs)
3 tablespoon Olive oil
4 Sprigs thyme
Coarse salt
Freshlyground black pepper

Heat oven to 450 degrees. Trim and peel turnips and carrots. Place
vegetables in a medium roasting pan, cutting any larger ones in half so
that they are all about the same size. Toss with the olive oil. Add thyme
sprigs, and season with salt and pepper. Roast, stirring occasionally,
until vegetables are tender when pierced with the tip of a knife, about 45
minutes. Serves 6 to 8.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 68 Calories (kcal); 7g Total Fat; (88% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 One half Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

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