Ingredients: |
Ingredients: 4 Carrots, peeled and cut into 2 inch lengths
2 Parsnips, peeled and sliced 1 inch thick
3 Shallots, peeled
1 Red onion - cut into chunks
1 Whole bulb of garlic - separated into cloves, peeled
1 Medium turnip, peeled, halved horizontally, and each half quartered - cut into 2"
by 1" chunks
Kosher salt and pepper
3T Vegetable oil
4T Balsamic vinegar
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Directions: |
Directions:1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 degrees.
2. Toss carrots, parsnips, red onions, turnip, shallots and garlic with 1 teaspoon salt and with pepper to taste in large microwave-safe bowl. Cover bowl and microwave until small pieces of carrot are just pliable enough to bend, 8 to 10 minutes, stirring once halfway through microwaving. Drain vegetables well. Return vegetables to bowl, add oil and balsamic vinegar, and toss to coat.
3. Carefully transfer vegetables to baking sheet; spread into even layer. Add salt pepper, roast for 25 minutes.
4. Using thin spatula, stir vegetables and spread into even layer. Rotate pan and continue to roast until vegetables are browned and tender when pierced with tip of paring knife, 15 to 25 minutes longer. Transfer to platter, and serve. |
Personal
Notes: |
Personal
Notes: Made this for Steve and Helen - when we were staying at Don and Paula's July 2, 2018, and Kaitie and Ryan Nov 2020. This is always great - but you have to watch where in the oven you place the baking sheet. If too low it can burn. Best to make ahead and then heat at the last minute.
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This recipe for Roasted Root Vegetables* is from