ROASTED ROOT VEGETABLES WITH PECANS

FAMILY DINNER: Prepare roasted pork tenderloins and serve with these roasted root vegetables with pecans. Add a romaine salad and whole-grain rolls. Buy a Boston cream pie for dessert. Plan ahead: Save enough pork and pie for a second meal (see Round 2: Heat and Eat, Page 4).

Ingredients

3 medium carrots, peeled 3 medium parsnips, peeled 2 large golden beets, peeled 8 ounces baby purple potatoes 3 tablespoons olive or pecan oil 1 1/2 teaspoons coarse salt 1/2 teaspoon pepper

1/2 cup pecan pieces

1/4 cup chopped parsley

Heat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or nonstick foil. Remove stems and ends from carrots, parsnips and beets and chop into 1 1/2-inch pieces. Halve or quarter potatoes according to size. Spread vegetables onto baking sheet. Drizzle with oil, sprinkle with salt and pepper; toss to coat. Roast 30 to 35 minutes or until tender and golden on edges. Sprinkle with pecans and parsley before serving.

Per serving: 184 calories, 2 grams protein, 12 grams fat (56 percent calories from fat), 1.4 grams saturated fat, 19 grams carbohydrate, no cholesterol, 406 milligrams sodium, 5 grams fiber.

Carb count: 1.5.

Photo illustration is representative of recipe