ROASTED ROOT VEGETABLES WITH PANCETTA
Categories Vegetable Roast Thanksgiving Wheat/Gluten-Free Healthy
Yield 12 people
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Prepare all vegetables as described above. Keep beets separately from the other vegetables. Toss with olive oil and pancetta, salt and pepper to taste. Place on a single layer on a cookie sheet. Roast in upper third of oven, stirring once halfway through roasting, until sprouts and carrots are brown on edges and tender, about 25 minutes total. Serve warm (mixing in beets in the serving dish).
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Joan Katongole
[email protected]Not my cup of tea.
Lexus Smith
[email protected]Meh.
De Wet Burger
[email protected]Overall, I was not impressed with this recipe. I would not recommend it to others.
Elvis Brown
[email protected]This recipe was a bit too time-consuming for me. I prefer dishes that are quicker to make.
Amukelani Cliff
[email protected]The vegetables were not cooked evenly. Some were still hard, while others were mushy.
BRIAN TEJEDA
[email protected]The pancetta was too salty for my taste.
Adam Armstrong
[email protected]I found the recipe to be a bit bland. I added some extra spices to give it more flavor.
JIMMY MANYATHELA
[email protected]The vegetables were a little too oily for my taste.
Lui's Quezada
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy side dish.
Syeda Durab Zahra
[email protected]These roasted root vegetables were a great addition to my holiday dinner. They were easy to make and very flavorful.
Khanjee Khanjee
[email protected]Loved this recipe! The pancetta really made the dish.
Tumuku Andrew
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. It's so easy to make, and the results are always delicious.
Manohar Narwani
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved the combination of flavors and textures.
Fozia Fahad
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory flavors, and they ate every bite.
Bulamu Joel kizito
[email protected]So easy to make and so delicious! I used a variety of root vegetables, including carrots, parsnips, turnips, and sweet potatoes. I also added some fresh herbs, like rosemary and thyme. The whole family loved it!
Chanas Sirmal
[email protected]These roasted root vegetables were a hit at our dinner party! The pancetta added a nice salty, smoky flavor, and the vegetables were perfectly tender and caramelized. Will definitely be making this dish again!