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Charred Root Vegetables Recipe

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This recipe for Charred Root Vegetables is from CulinArt, 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:  
1 lb Carrots, peeled, medium diced
1 lb Parsnip, peeled, medium diced
1 lb Celery Root, peeled, medium diced
1 lb Yukon Gold Potatoes, peeled, medium diced
1 lb Golden Beets, peeled, medium diced
1 TBS Fresh Thyme, picked and chopped
1 TBS Fresh Rosemary, picked and chopped
1/2 Cup Olive Oil
1 TBS Kosher Salt
1 TBS Ground Black Pepper
Directions:
Directions:
"1. Blanch root vegetables until 1/2 cooked.
2. Heat Oven to 400 degrees. Toss all root vegetables with the olive oil, herbs, salt and pepper.
3. Spread evenly on a sheetpan and bake until golden browned, stirring occasionally 20 - 30 minutes.
Hold hot at 145F for service."
Number Of Servings:
Number Of Servings:
16

 

 

 

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