"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Roots Recipe

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This recipe for Roasted Roots, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Montalbano
Added: Friday, March 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. olive oil
2 Tbsp pure maple syrup
1 garlic clove, minced
4 large beets, peeled and quartered
2 carrots, peeled, cut diagonally into 2" pieces
2 parsnips, peeled, cut diabonally into 2" pieces
1 large sweet potato, peeled, cut into 1 1/2" pieces
1 rutabaga, peeled, cut into 1 1/2" pieces
1 large onion, peeled, quartewred through root end
2 Tbsp butter melted
1/2 c. chopped green onions

Directions:
Directions:
Preheat oven to 350. Mix oil, syrup and garlic in small bowl. Place all remaining ingredients except butter and green onions on a heavy, large rimmed baking sheet. Pour oil mixture over; toss to coat. Spread out vegetables in single layer. Sprinkle generously with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 1 1/2 hours. Transfer vegetables to platter, Drizzle vegetables with butter. Sprinkle with chopped green onions and serve immediately.

Number Of Servings:
Number Of Servings:
6

 

 

 

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