"Food is an important part of a balanced diet."--Fran Lebowitz

GLAZED AND ROASTED VEGETABLES Recipe

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This recipe for GLAZED AND ROASTED VEGETABLES, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 medium carrots,bias-sliced,1 inch thick (4 cups)
4 medium parsnips,bias-sliced,1 inch thick (4 cups)
12 baby beets, peeled and halved, or 3 small whole beets, quartered (about 12 oz.)
2 Tbsp. snipped parsley
2 tsp. snipped fresh marjoram, thyme, or rosemary, or tsp. dried marjoram, thyme, or rosemary
tsp.salt
3 Tbsp. olive oil or cooking oil
4 cups peeled, seeded winter squash cut into 1 1/2-inch pieces (about 2 lb. before trimming)
cup packed brown sugar

Directions:
Directions:
In a large saucepan cook carrots and parsnips, covered, in a small amount of boiling water for 3 minutes. Drain.

In a 13x9x2-inch baking pan combine the partially cooked carrots and parsnips and the beets. Sprinkle with parsley; marjoram, thyme, or rose-
mary; and salt. Drizzle with olive oil or cooking oil. Toss gently to coat vegetables. Cover the pan with foil. Bake in a 375 oven for 30 minutes, stirring vegetables once. Stir in squash pieces. Cover and bake about 20 minutes more or just till vegetables are barely done. Remove vegetables from oven.
Increase oven temperature to 450. Stir the brown sugar into vegetables until mixed.
Return vegetables to oven and bake, uncovered, 15 to 20 minutes more or till vegetables are tender and glazed. Transfer to a serving dish.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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