Oven-roasted Vegetables
Post date
Sunday, December 27, 2009 - 20:17
Source of Recipe
The Boston Globe, May 6, 2009
Serves/Makes/Yields
4
Ingredients
3 parsnips
1 rutabaga
3 purple-topped turnips
4 carrots
2 large onions, cut into wedges
4 tablespoons unsalted butter, melted
Salt and pepper, to taste
Preparation
1. Set the oven at 350 degrees.
2. Cut the parsnips, rutabaga, turnips, and carrots into 1-inch chunks. In a large bowl, toss the vegetables with the onions, butter, salt, and pepper.
3. Spread the vegetables out on a rimmed baking sheet.
4. Roast the vegetables for 50 minutes or until tender and slightly caramelized at the edges.
Adapted from "Fresh & Honest"
Nutrition Information
Type of Meal