Roasted Root Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients: Sweet potato, 2 cup, cubes Parsnips, .50 cup slicesOnions, raw, .50 cup, sliced Carrots, raw, .50 cup, chopped *Soup, beef broth, bouillon, consomme, prepared with equal volume water, commercial, 1 cup (8 fl oz) Lea & Perrins, Worcestershire Sauce, 4 tsp Red Wine, 1 fl ozGarlic, 1 clove(Pepper, black, 1 tspSalt, 1 tspBrussels sprouts, fresh, 1 cup
Clean & prep vegetables- if using in Roast cook for that alloted time. Remove Roast, place pan on Stove Top burners & bring to hard boil till juice is desired thickness & use for Au Jus on the Roast!
If making as side dish cook for 1 hr.
Dice or Cube vegetables to desired thickness. Again, use same technigue if you'd like the juice as a Glaze.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELLPRO.
If making as side dish cook for 1 hr.
Dice or Cube vegetables to desired thickness. Again, use same technigue if you'd like the juice as a Glaze.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELLPRO.
Nutritional Info Amount Per Serving
- Calories: 125.1
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 830.7 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 4.4 g
- Protein: 4.0 g
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