Serve these flavorful roasted vegetables from chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar with her Slow-Roasted Balsamic-Glazed Duck for a sophisticated holiday feast.
1.Preheat oven to 400 degrees.
2.Heat olive oil in a large roasting pan over high heat; add carrots, parsnips, fennel, and onions; cook, stirring, until slightly browned. Remove from heat and add garlic, thyme, and salt. Transfer to oven and roast until tender and brown, about 40 minutes.
3.Serve roasted vegetables with salsa rossa.
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Serving Size: 1 Serving (298g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 156 | ||
Calories from Fat: 36 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 995.9mg | 34 % | |
Potassium 965.9mg | 25 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 21.2g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 156
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Slow-Roasted Balsamic-Glazed Duck
I recommend pairing it with this recipe
— sbjonas
Salsa Rossa
It's a component of this recipe
— sbjonas
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