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On October 22, Maine SNAP-Ed nutrition educator, Sara McConnell, from  in Washington County, appeared on WABI with anchor Joy Hollwell to promote local Maine Supplemental Nutrition Assistance Program – Education (SNAP-Ed) programming and demonstrate how to make a healthy low-cost recipe.

McConnell featured a simple recipe for roasted root vegetables (provided below), which are in season this time of year. To wrap up the segment, McConnell shared a few of her quick tips for using this recipe as more than just a side dish with dinner.

Maine SNAP-Ed is funded by the U.S. Department of Agriculture, administered by the Maine Department of Health and Human Services and implemented statewide by the ÐÂÏã¸ÛÁùºÏ²Ê×ÊÁÏ’s through contracts with the Healthy Maine Partnerships. Maine SNAP-Ed educates low-income families on low-cost, healthy eating and active lifestyles.

For more information on the Maine SNAP-Ed program visit: . For tips on how to shop, cook, and eat healthy on a budget, find the Maine SNAP-Ed program on Facebook ().  

Watch and of the segment on WABI.

Roasted Root Vegetables Recipe:

- Ingredients Needed: 4 cups root vegetables (sweet potatoes, beets, turnips, and/or parsnips), 2 medium carrots, 1 medium onion, 1/4 cup canola oil, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon oregano.

- Directions: (1) Preheat oven to 350°F. (2) Cut vegetables into chunks all the same size. (3) In a bowl, toss vegetables with oil and seasonings. (4) Spread evenly on baking sheet. (5) Roast until tender (about 1 hour).

Quick Tips:

- Prepare vegetables and toss with oil and seasonings ahead of time. Keep vegetables in closed container in refrigerator until ready to cook (1-3 days).

- Depending on how much time you have, cut vegetables smaller, and turn the heat up to 425°F.

- Freeze leftover cooked vegetables for use at another meal (up to 6 months).

- Add to soups, stews, or top salads with leftovers. 

- Have leftover vegetables with breakfast. Makes a great side dish for eggs.