Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"The feeling of friendship is like that of being comfortably filled with roast beef; love, like being enlivened with champagne."
-Samuel Johnson, Scholar

The refrigerator light goes on...

This is the perfect accompaniment for roasts whether it's beef, chicken or lamb. A single pan, an oven, some herbs and you're good to go.

Roasting with Less Fat

A lot of recipes call for a great deal of oil or other fat when cooking. Most dishes can get by with less oil and roasting potatoes is a good example. Because fats won't evaporate like other liquids, they doesn't have to be replenished during the cooking process and a little bit goes a long way.

Another approach is to use a spray oil (see Oil Spray). Simply spray the bottom of the roasting pan lightly and then coat the potatoes (or other vegetable / fruit to be roasted) with a light spray of oil.


Roasted Root Vegetables

Servings = 4 | Serving size =about 2 cups vegetables

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

This recipe makes good leftovers. Reheat gently in the microwave.

1 Tbsp olive oil
16 ounces red potatoes (cut into 1 inch cubes)
8 ounces carrots (peeled and cut into 1 inch pieces)
8 ounces parsnips (peeled and cut into 1 inch pieces)
8 ounces shallots (peeled; leave whole)
2 tsp dried rosemary
1/4 tsp salt
fresh ground black pepper (to taste)

Place a large roasting pan in the oven and preheat the oven to 325F.

When the oven is hot, add the olive oil and swirl to coat the bottom of the pan.

Add the potatoes, carrots, parsnips, shallots, rosemary, salt and pepper. Toss well to coat with the oil.

Roast the vegetables for about 30 to 40 minutes. Stir gently every 10 minutes.

Nutrition Facts

Serving size = about 2 cups vegetables

Servings = 4


Amount Per Serving

Calories 215 Calories from Fat 35
  % Daily Value
Total Fat 4g 6%
    Saturated Fat 1g 3%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 203mg 8%
Total Carbohydrates 43g 15%
    Dietary Fiber 6g 26%
    Sugars 6g
Protein 5g
Vitamin A 201% Vitamin C 45%
Calcium 8% Iron 12%
Vitamin K 25 mcg Potassium 1091 mg
Magnesium 61 mg