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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Baby Root Vegetables

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

     Roasted Baby Root Vegetables Empty Roasted Baby Root Vegetables

    Post by Lobo Sun 24 Jan 2016, 2:18 am

     Roasted Baby Root Vegetables Img84l
    Roasted Baby Root Vegetables
     Roasted Baby Root Vegetables Translucent
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    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 8
    Serve this medley of root vegetables alongside roasted meats or poultry. Here, the beets are cooked separately so they won’t bleed onto the other vegetables. To prevent them from staining your hands, wear disposable gloves.






    • 109

    Ingredients:


    • 2 parsnips, peeled
    • 2 bunches baby rainbow carrots, trimmed, peeled and larger
        carrots halved lengthwise
    • 2 garlic heads, halved crosswise
    • 2 Tbs. extra-virgin olive oil, plus more for drizzling (optional)
    • Kosher salt and freshly ground pepper, to taste
    • 2 bunches baby rainbow beets, trimmed, peeled and halved
        lengthwise
    • 6 fresh thyme sprigs
    • 4 fresh rosemary sprigs

     Roasted Baby Root Vegetables Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Preheat an oven to 450°F (230°C). Line 2 baking sheets with aluminum foil.

    Cut the parsnips in half crosswise. Halve the bottom portions lengthwise and quarter the top portions lengthwise. Place in a bowl and add the carrots and garlic. Toss with 1 Tbs. of the olive oil and season with salt and pepper. Arrange in a single layer on one of the prepared baking sheets. Place the beets in the bowl, toss with the remaining 1 Tbs. olive oil and season with salt and pepper. Arrange in a single layer on the other baking sheet. Scatter the thyme and rosemary sprigs on top.

    Transfer to the oven and roast, rotating the baking sheets 180 degrees halfway through the cooking time, until the vegetables are nicely browned and tender, 30 to 40 minutes. Toss all the vegetables together and transfer to a platter. Drizzle with more olive oil and serve immediately. Serves 8.

    Williams-Sonoma Kitchen

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