SLOW ROASTED FALL VEGETABLES
Steps:
- Preheat the oven to 325 degrees. Peel the parsnips, carrots, celery root and potatoes and cut them into one-inch cubes. Slice the celery and onion. Leave the garlic cloves whole in their skins.
- Put the vegetables in one layer in one or two large baking dishes and toss them in the oil so they are thoroughly coated. Sprinkle them with rosemary, thyme, salt and pepper.
- Bake the vegetables for an hour and a half (turning them from time to time so they brown on all sides). Do not let them get too dark or they will develop a bitter taste. Put the vegetables on a serving platter, correct seasoning and garnish with rosemary sprigs.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 12 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 653 milligrams, Sugar 7 grams
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Safal Karki
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Honest
[email protected]I thought the recipe was missing something. Maybe some kind of sauce or dressing.
radha karki
[email protected]The roasting time was too long. The vegetables were overcooked and mushy.
Favourlistic Tendency
[email protected]The roasted vegetables were a bit bland for my taste. Next time I'll add more herbs and spices.
Faraz Notezai
[email protected]This is a great healthy side dish. The roasted vegetables are packed with vitamins and nutrients.
Guet
[email protected]I love the versatility of this recipe. You can use any type of vegetables you like, and you can adjust the herbs and spices to your own taste.
Abi Maru
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover carrots, parsnips, and turnips, and I roasted them all together with some herbs and spices. They turned out great!
Gilbeta Masamba
[email protected]The roasted vegetables were delicious! I especially liked the Brussels sprouts. They were roasted to perfection and had a slightly caramelized flavor.
Public Market
[email protected]I made this recipe for a potluck last week and it was a huge success! Everyone loved the roasted vegetables, and they were all asking for the recipe. I'll definitely be making this again for future gatherings.
Sain Dino
[email protected]This is one of my favorite fall recipes. The roasted vegetables are so flavorful and satisfying. I usually serve them with roasted chicken or fish.
Lorenzo Sabbah
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems. The directions were clear and concise.
Farss Muhamed
[email protected]I tried this recipe last night and it was a hit! The vegetables were roasted to perfection and the herbs and spices gave them a delicious flavor. I will definitely be making this again, maybe with a different selection of vegetables.