Roasted Root Vegetables - BigOven 130870

Roasted Root Vegetables

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

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Try this Roasted Root Vegetables recipe, or contribute your own. "Celery" and "Hot & spicy" are two tags used to describe Roasted Root Vegetables.


Ingredients

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1/2 lb Beets; boiled, skin, Removed; and cut rough 1"
1/2 lb Rutabaga; peeled, and cut rough 1" chunks
1/2 bn Fresh oregano; leaves only
3/4 ts Salt
1/2 lb Parsnips; peeled, and cut rough 1" chunks
1 Onion; coarsely chopped
1/2 ts Freshly-ground black pepper
2 cloves Garlic; finely
1/2 lb Celery root; peeled, and cut rough 1" chunks
1/2 lb Butternut; or other firm cut rough 1" chunks

Original recipe makes 6

Servings  

Preparation

Preheat the oven to 450 degrees. In a large bowl, toss all the ingredients together until they are well mixed. Transfer to a covered cast iron and enamel casserole or a baking dish and roast for about 30 minutes. Every 10 minutes stir the vegetables thoroughly. The vegetables are done when they are golden and caramelized, and can be easily pierced with the tip of a knife. This recipe yields 6 to 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6203 broadcast 02-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 Recipe by: Susan Feniger and Mary Sue Milliken

Verified by stevemur
Calories Per Serving: 108 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This simple to make autumn dish is full of flavor.
pgriffiy 1 year ago
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