ROASTED ROOT VEGETABLES
- Number of Servings: 8
Ingredients
1 TSP BUTTER2 TSP OLIVE OIL4 CARROTS, PEELED, SPLIT LENGHTWISE AND SLICED 1/4" THICK3 PARSNIPS (SAME AS ABOVE)1 CELERY ROOT (CELERIAC), WASHED, PEELED, QUARTERED AND CUT INTO 1/4" CHUNKS4 SHALLOTS, PEELED AND QUARTERED2 CLOVES GARLIC, PEELED AND QUARTERED2 STEMS FRESH ROSEMARY, LEAVES PULLED AND COARSELY CHOPPED, STEMS RESERVED1/4 TSP SALT4 TBSP BALSAMIC VINEGAR
PREHEAT OVEN TO 350. IN A HIGH-SIDED OVEN-PROOF SKILLET ON MEDIUM-HIGH, HEAT BUTTER AND OIL. ADD CARROTS AND BROWN SLIGHTLY FOR 1 MIN. ADD PARSNIPS; COOK FOR 1 MIN. ADD CELERY ROOT, SHALLOTS, GARLIC AND ROSEMARY STEMS AND BROWN LIGHTLY FOR 1 MIN. SPRINKLE WITH SALT, MIX GENTLY AND PUT PAN IN THE OVEN TO BAKE FOR 30 MIN.
REMOVE FROM OVEN, REMOVE ROSEMARY STEMS, ADD LEAVES AND TRANSFER TO SERVING DISH. DRIZZLE WITH VINEGAR OVERTOP OF VEGETABLES AND SERVE.
Number of Servings: 8
Recipe submitted by SparkPeople user EIPIPIP.
REMOVE FROM OVEN, REMOVE ROSEMARY STEMS, ADD LEAVES AND TRANSFER TO SERVING DISH. DRIZZLE WITH VINEGAR OVERTOP OF VEGETABLES AND SERVE.
Number of Servings: 8
Recipe submitted by SparkPeople user EIPIPIP.
Nutritional Info Amount Per Serving
- Calories: 81.2
- Total Fat: 1.9 g
- Cholesterol: 1.3 mg
- Sodium: 116.2 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 3.4 g
- Protein: 1.4 g
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