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Roasted Root Vegetables with Herbs (6 Pts)
4 Servings
100% would make this recipe for Roasted Root Vegetables with Herbs (6 Pts) again.
This veggie medley makes a great side dish with grilled lamb chops or pork chops.
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Roasted Root Vegetables with Herbs (6 Pts) Ingredients
2
Carrots
cut into chunks
1 tablespoon
Rosemary
chopped fresh
2 Red
potato
es 10 oz. ea.
1 tablespoon
Thyme
chopped fresh
1 White
turnip
peeled and chunked.
1/4 teaspoon
Salt
1
Shallot
s peeled and quartered
1/4 teaspoon
Pepper
4 teaspoons
Olive oil
Instructions for Roasted Root Vegetables with Herbs (6 Pts)
Preheat the oven to 400F
Combine the oil, rosemary, thyme, salt and pepper in a large zip lock bag. Add the vegetables and toss so the vegetables are evenly coated with oil and herbs.
Spread the vegetables evenly in a non stick roasting pan and roast stirring occasionally until the shallots are caramelized and the vegetables are browned and tender. About 40 minutes depending on chunk size.
Main Ingredient:
Vegetables
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Carrots
Olive Oil
Potato
Rosemary
Salt
Shallot
Thyme
Turnip
Roast
Vegetables
Side Dish
for
flavor
and
categorization
Roasting the veggies always makes them taste better. I substituted a large onion for the shallots and added a sweet yellow pepper. [I posted this recipe.]
RKG1
on May 10 2007 12:40PM
Total Time: 1:00
Active time: 0:10
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