"Hunger is the best sauce in the world."--Cervantes

Roasted Root Veggies Recipe

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

Contributor:  
Contributor:  
Patricia Seamans
Added: Monday, October 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cups diagonally sliced carrot (about 1 1/2 pounds)
3 cups diagonally sliced parsnip (about 1 pound)
3/4 cups coarsely chopped peeled turnips (about 1/2 pound)
3 cloves of garlic - minced
2-3 tablespoons olive oil
1 teaspoon brown sugar
1/2 teaspoon sea salt
2 medium red onions, each cut into 8 wedges
2 tablespoons chopped fresh parsley
1 tsp rosemary
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper

Directions:
Directions:
Combine first 7 ingredients in a shallow roasting pan; toss well. Bake at 450 for 1 hour, stirring after 30 minutes. Add parsley, vinegar, and pepper, tossing to coat.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
can add any of your favorites - beets peeled and cut into chunks are nice roasted as well.

 

 

 

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