This delicious blend of hearty vegetables is slowly roasted to bring out the natural flavor in every ingredient. Fresh garlic cloves add an extra kick.

• 6 parsnips, peeled and cut into 1 inch pieces
• 1 lb. (about 6) carrots, peeled and cut into 1 inch pieces
• 6 shallots, peeled and cut in half
• 2 medium red onions, peeled and cut into 8 wedges
• 1 head garlic, separated into cloves, peeled
• 10 ounces mushrooms
• 2 Tbs. olive oil
• 1 tsp. salt
• 1 tsp. black pepper
• 1/4 cup fresh flat leaf parsley, chopped

Created by: Chef Forrest D. Waldo, II C.E.C.

Preheat oven to 400°F. Mix first six ingredients in large roasting pan. Drizzle with oil and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes.

Season with salt and pepper and sprinkle with fresh chopped parsley.

Per serving: calories 373, fat 8.3g, 19% calories from fat, cholesterol 0mg, protein 8.2g, carbohydrates 72.7g, fiber 16.5g, sugar 23.3g, sodium 817mg, diet points 5.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 13.6, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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