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Oven-Roasted Root Vegetables

Ingredients

  • 1 pound(s) peeled carrots, cut into 1-inch chunks (about 2-¾ cups)
  • ½ cup(s) butter, melted
  • 1 pound(s) parsnips, peeled, cut into 1-inch chunks (about 2-½ cups)
  • 1 pound(s) rutabagas, peeled, cut into 1-inch chunks (about 3-½ cups)
  • ¼ teaspoon(s) salt
  • 1 pound(s) turnips, cut into 1-inch chunks (about 3-½ cups)
  • 1 pound(s) celeriac (celery root), peeled, cut into 1-inch chunks (about 3 cups)
  • + 1 more ingredients
    • ½ teaspoon(s) ground black pepper

Preheat oven to 350°F. Combine vegetables in extra-large bowl. Add butter; toss to coat. Spread evenly into 15x10x1-inch baking pan; sprinkle with salt and pepper. Bake 50 minutes, or until vegetables are tender, stirring occasionally.

View full recipe at RecipeTips.com

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