Roasted Root Vegetables with Prunes

(makes 8 servings)

olive oil cooking spray
1/2 pound (240 g) Yukon Gold potatoes, unpeeled, scrubbed, and cut into 2-inch (5 cm) pieces
1/2 pound (240 g) sweet potatoes, unpeeled, scrubbed, and cut into 2-inch (5 cm) pieces
4 medium parsnips, peeled and cut into 2-inch (5 cm) pieces
2 medium turnips, peeled and cut into 2-inch (5 cm) pieces
1 large onion, peeled and cut into 1-inch (2.5 cm) chunks
4 large garlic cloves, peeled and quartered
4 ounces (120 g) pitted prunes
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) fresh lemon juice
1/2 teaspoon (2.5 ml) kosher salt (optional)
freshly ground pepper
1/4 cup (15 g) loosely packed fresh chervil or flat-leaf parsley leaves

1. Preheat oven to 325°F (160°C), Gas Mark 3. Lightly coat a large baking pan that is at least 2 inches (5 cm) deep with cooking spray.
2. Add everything but chervil. Toss to evenly mix and coat, then spread vegetables out evenly. Cover with aluminum foil and roast for 2 1/2 to 2 3/4 hours, until vegetables are tender. Remove foil during last 15 minutes of baking time to brown.
3. Transfer to a large serving platter. Sprinkle with chervil and serve hot.

Per serving: 177 calories (17% calories from fat), 3 g protein, 4 g total fat (0.5 g saturated fat), 37 g carbohydrates, 6 g dietary fiber, 0 cholesterol, 38 mg sodium
Diabetic exchanges: 2 1/2 carbohydrate (1 1/2 bread/starch, 1/2 fruit, 1 vegetable), 1/2 fat