Roasted Autumn Vegetables

Roasted Autumn Vegetables
Photo by www.myrecipes.com

Ingredients

  • 2 (10 oz.) packages Brussels sprouts, trimmed and halved lengthwise
  • 1 ¾ pounds parsnips, peeled, trimmed and cut into 1/2-inch slices
  • 6 medium-large beets, greens trimmed to 1 inch, scrubbed, and dried
  • 3 tablespoons olive oil
  • 2 tablespoons chopped flat-leaf parsley
  • Salt and pepper

Preheat oven to 425°F. Wrap beets in heavy-duty foil and seal edges well. Roast for 1 1/2 hours. When cool enough to handle, remove greens, slip off peel and halve crosswise; cut halves into 8 wedges. Toss with 1 tsp. oil and salt and pepper. Toss parsnips with salt, pepper and 1 Tbsp. oil on a r...

View full recipe at My Recipes

Comments

Variations on Roasted Autumn Vegetables

  • Roasted Autumn Vegetables
    • Nonstick vegetable oil spray
    • 1/4 cup fresh chives
    • 1 1/2 pounds butternut squash
    • 2 tablespoons apple cider vinegar
    • 1 1/2 pounds rutabagas
    • +3 other ingredients
  • Roasted Autumn Vegetables
    • 2 pounds butternut squash
    • 4 garlic cloves
    • 1/4 teaspoon dried thyme
    • 1 bay leaf
    • 1 pound shallots
    • 1 1/2 pounds small red potatoes
    • +1 other ingredients


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