ROASTED WINTER VEGETABLES WITH BALSAMIC VINEGAR RECIPES

Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 5 serving(s)

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 50.5, FatContent 2.8, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 3, CarbohydrateContent 6, FiberContent 0.6, SugarContent 1.1, ProteinContent 1