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10 cloves garlic, unpeeled
6-8 carrots, scraped and cut into 1½” pieces
1 lb. red potatoes, scrubbed and halved
4 parsnips (1 lb.) scraped and cut into chunks
1 Tbsp. extra-virgin olive oil
Vegetable cooking spray
Sea salt and fresh ground pepper to taste
2 Tbsp. chopped fresh rosemary leaves or 1 Tbsp. dried rosemary
Preheat oven to 400° F. Spray a large baking pan with vegetable cooking spray. Place the garlic, carrots, potatoes and parsnips in the pan, add olive oil and mix lightly to coat. Season the mixture with salt and pepper then sprinkle with rosemary. Bake for 30 minute. Stir to redistribute, then bake for 15-20 minutes more or until one of the largest potatoes is tender when pierced with a fork. Season to taste before serving.
Serves 6-8. Each serving contains 2-2½ grams of fat per serving.