Herb Roasted Root Vegetables

2 medium turnips, peeled, cut into 1-inch pieces (3 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)
2 medium carrots, cut into 1/2-inch pieces (1 cup)
1 medium red onion, cut into 1-inch wedges (1 cup)
1 tablespoon olive oil
2 teaspoons Italian seasoning
1/2 teaspoon salt

1.Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Drizzle with olive oil; sprinkle with Italian seasoning and salt.
2.Bake uncovered 45 to 55 minutes, stirring once, until vegetables are tender.
High Altitude (3500-6500 ft): No change.

Nutritional Information
1 Serving: Calories 80 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 260mg; Total Carbohydrate 14g (Dietary Fiber 4g, Sugars 7g); Protein 1g Percent Daily Value*: Vitamin A 70%; Vitamin C 20%; Calcium 4%; Iron 4% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.

Source: Eat Better America

http://www.eatbetteramerica.com/recipes/sides/herb-roasted-root-vegetables.aspx