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Roasted winter vegetables Recipe

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This recipe for Roasted winter vegetables, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Hallman
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large parsnip, peeled and chopped
2 large carrots, chopped
4 white potatoes, cubed
1 sweet potato, cubed
a handful of pearl onions, peeled
salt and pepper
olive oil
fresh parsley or rosemary (optional)

Directions:
Directions:
Preheat oven to 400. Toss vegetables with olive oil and spread on cookie sheet. Season with salt and pepper. Roast for 20-30 minutes, or until potatoes are fully cooked. You may need to turn them once if they look like they're getting too dark on the bottom. Toss with a little fresh parsley or rosemary if desired.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Pearl onions are a pain to peel. Sometimes I cut Spanish onions into wedges instead.

 

 

 

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