Sweet potatoes, onion, parsnips and bell pepper enveloped in perfectly cooked puff pastry.
Nutritional Information
| Calories | 250 | Fat | 14g |
| Protein | 4g | Cholesterol | 0mg |
| Carbohydrates | 29g | Sodium | 240mg |
| Fiber | 3g | Saturated Fat | 2g |
| Sugars | 4g |
Ingredients
2 sweet potatoes, peeled and cut into 1-inch chunks
1 red onion, cut into 8 wedges
2 parsnips, peeled and cut into 1-inch chunks
1 red bell pepper, cut into 1-inch pieces
4 tablespoons olive oil
4 garlic cloves, minced
½ teaspoon salt
⅛ teaspoon pepper
½ teaspoon minced fresh rosemary
½ (17-ounce) frozen puff pastry sheet (1 sheet), thawed
Directions
Heat oven to 400°F. In large bowl, combine sweet potatoes, onion, parsnips, red bell pepper, oil, garlic, salt and pepper. Place in large rimmed baking pan. Bake 30 to 40 minutes or until vegetables are tender and golden brown.
Remove from oven and toss with rosemary. Increase oven temperature to 450°F. Roll pastry sheet to form a rectangle. Spoon vegetable mixture over puff pastry, leaving 1-inch border around edges. Fold edges of pastry over filling leaving center uncovered.
Bake 20 to 25 minutes or until crust is golden brown.
