Recipe - Roasted Winter Vegetables With Basil Oil

One fourth cup Chicken broth
2 tablespoon Basil oil
One half teaspoon Salt
One fourth teaspoon Pepper
1 One fourth pound Red potatoes; cut in 1"
pieces
One half pound Turnip; peeled and cubed
One half pound Parsnip; peeled and cubed
One half pound Carrots; peeled and cut 1"
Three fourths pound Boiling onions; peeled

Preheat oven to 400 F.

Combine first 4 ingredients in a large bowl. Add vegetables and toss well.
Spoon mixture into a shallow roasting pan coated with cooking spray. Bake,
uncovered, at 400 F. for 35 minutes or until tender, stirring occasionally.

Serving = one cup

Recipe by: Weight Watcher's Magazine, '97 Posted to MCRecipe Digest V1
#670 by hurlbert hurlbert@concentric.net on Jul 13, 1997