SLOW ROASTED FALL VEGETABLES
Steps:
- Preheat the oven to 325 degrees. Peel the parsnips, carrots, celery root and potatoes and cut them into one-inch cubes. Slice the celery and onion. Leave the garlic cloves whole in their skins.
- Put the vegetables in one layer in one or two large baking dishes and toss them in the oil so they are thoroughly coated. Sprinkle them with rosemary, thyme, salt and pepper.
- Bake the vegetables for an hour and a half (turning them from time to time so they brown on all sides). Do not let them get too dark or they will develop a bitter taste. Put the vegetables on a serving platter, correct seasoning and garnish with rosemary sprigs.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 12 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 653 milligrams, Sugar 7 grams
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myco fifty
[email protected]I would not recommend this recipe to a friend.
Pamela Burgess
[email protected]I'm not sure what went wrong, but my vegetables turned out mushy.
MEYNI PRODUCTION
[email protected]I think this recipe would be better if it were cooked at a higher temperature.
Hosea Chilemba
[email protected]This dish is a bit too oily for my taste.
Muskan Mano
[email protected]Overall, this is a decent recipe, but I think it could be improved with a few tweaks.
Himal Akmeemana
[email protected]This recipe is a good starting point, but I would recommend adjusting the seasonings to your own taste.
AAS Muhammad
[email protected]I wasn't a fan of the balsamic glaze. I think it would be better with a simple olive oil and salt dressing.
Muhammad Garba
[email protected]I found that the vegetables took longer to roast than the recipe stated.
Alaner Giliony
[email protected]The vegetables were a bit bland for my taste, but the balsamic glaze helped to add some flavor.
My Ass
[email protected]This recipe is a keeper! I will definitely be making it again and again.
David Nudeman
[email protected]I've made this recipe several times now, and it's always a success. It's a great way to get my kids to eat their vegetables.
Natasha Mc
[email protected]This dish is perfect for a weeknight meal. It's healthy, delicious, and easy to make.
Denise Ndoj
[email protected]I love that this recipe is customizable. I added some chopped bacon to mine for a little extra flavor.
osime kujur
[email protected]This recipe is so easy to follow, even for a beginner cook like me. I was able to make it in under an hour, and it turned out perfectly.
Oratile Legwang
[email protected]I'm not usually a fan of roasted vegetables, but this recipe changed my mind. The vegetables are so flavorful and juicy, and the balsamic glaze is a great addition.
Afroja Nuri
[email protected]I made this dish for a potluck and it was a hit! Everyone raved about how delicious the vegetables were.
Thinzar Win2002
[email protected]This dish is a great way to use up all the fall vegetables that are in season. I especially love the roasted butternut squash and parsnips.
Zamil Sohan
[email protected]I've tried so many roasted vegetable recipes, but this one is by far the best. The vegetables are so flavorful and tender, and the balsamic glaze is the perfect finishing touch.
Tera Bapp
[email protected]This recipe is a fall favorite in my household! The vegetables are always roasted to perfection and the flavors are incredible. I love that it's a one-pan dish, which makes cleanup a breeze.