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Roasted Root Vegetables Recipe

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This recipe for Roasted Root Vegetables, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
4 carrots, peeled and cut into 2 1/2-inch lengths, halved or quartered lengthwise if necessary to create 1/2 to 1 inch in
diameter
2 parsnips, peeled and sliced 1 inch thick
3 small shallots, peeled
1 red onion - cut into chunks
1 Whole bulb of garlic - separated into cloves with the peel on
Kosher salt and pepper
1 Medium turnip, peeled, halved horizontally, and each half quartered - cut into 2" by 1" chunks
3 tablespoons vegetable oil
4T balsamic vinegar
2 tablespoons chopped fresh parsley

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 and shallots 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 metal spatula, stir vegetables and spread into even layer. Rotate pan and continue to roast until vegetables are browned and is tender when pierced with tip of paring knife, 15 to 25 minutes longer. Transfer to platter, sprinkle with parsley, and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3/4 Hour
Personal Notes:
Personal Notes:
Made this for Steve and Helen - when we were staying at Don and Paula's July 2, 2018.

 

 

 

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