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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Roasted Parsnips with Carrots and Onions Recipe

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This recipe for Roasted Parsnips with Carrots and Onions is from The Yaras Family Cookbook Project, 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:  
2 pounds parsnips, peeled and cut into 1 ½-inch pieces
4 medium carrots, peeled and cut into 1 ½-inch pieces
2 large onion, peeled and cut into 1 ½-inch pieces
8 large cloves garlic, peeled
2 tablespoons olive oil (or melted butter, preferably unsalted)
1 ½ teaspoon dried marjoram leaves
Salt and pepper to taste
Directions:
Directions:
Preheat oven to 400°F. Place all of the vegetables and garlic in a baking dish large enough to hold in one layer. Mix in the melted butter or oil, salt, pepper, and marjoram. Bake, turning several times, until lightly browned and tender, about 40 minutes. Serve immediately. (If you use olive oil, the vegetables are equally good warm or room temperature.)
Number Of Servings:
Number Of Servings:
8

 

 

 

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