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Oven-Roasted Vegetables with Garlic

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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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