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

Roasted Root Veggies Recipe

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This recipe for Roasted Root Veggies is from The Seamans Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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