Recipe - Roasted Root Vegetables With Walnuts

1 pound New potatoes; (about 3 cups)
1 pound Baby carrots; (about 2 cups)
12 ounce Radish; (about 3 cups)
2 cup Leek whites; halved
lengthwise
Then cut into 1inch pieces
OR onion wedges
One fourth cup Vegetable oil
1 teaspoon Salt
One half teaspoon Ground black pepper
One half teaspoon Dried dill weed

In a 15 by 10inch roasting pan, toss potatoes, carrots,radishes and leeks
with, salt, pepper and dill weed until well coated. Spread in a single
layer. Bake at 425 degrees about 45 minutes or until vegetables are tender,
stirring occasionally. Makes about 6 portions.

173 cals, 8g fat

Recipe by: North American Radish Council

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