| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 6 | Servings | |
INGREDIENTS
| 6 | Parsnips; peeled and quartered | |
| 6 | Carrots; quartered | |
| 6 | Shallots; peeled, halved | |
| 2 | md | Red onions; each in 8 wedges |
| 1 | lg | Garlic bulbs; separated & peeled |
| 1 | tb | Dried rosemary |
| 1 | tb | Dried thyme |
| 2 | tb | Olive oil |
| 1 | tb | Melted butter; * see note |
INSTRUCTIONS
*Original called for 2 tbsps melted butter. Preheat oven to 400° F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve. Per serving: 216 Calories; 7g Fat (28% calories from fat); 4g Protein; 38g Carbohydrate; 5mg Cholesterol; 59mg Sodium Recipe by: Bon Appetit, 9/95 Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Feb 25, 98
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