½ medium rutabaga, peeled and sliced into ¼-inch thick strips
½ large sweet potato, cut into ¼-inch strips
1 medium beet (or ½ a very large beet), peeled and sliced into ¼-inch strips
1 large turnip peeled and cut into ¼-inch strips
Vegetable oil cooking spray
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 teaspoon black pepper
Heat oven to 375 degrees. Line a baking sheet with foil or parchment paper.
Place vegetable strips on prepared pan; lightly coat the vegetables with cooking spray. Sprinkle with thyme, rosemary and pepper and bake 20-30 minutes until golden brown and starting to crisp. Serve warm.
@Recipe nutrition:Nutrition values per serving: 61 calories, 1 g fat (0 saturated), 12 g carbohydrate, 3 g fiber, 2 g protein, 0 cholesterol, 62 mg sodium.