Saturday, March 26, 2011
Roasted Winter Vegetables
You can also make a spring version of this recipe using asparagus, yellow or red bell pepper, and red onion. Keep the baby carrots. Don't add the asparagus until it has baked for 25 minutes.
*1 lb. beets, trimmed and scrubbed really well, quartered
*1 lb. parsnips (about 3 medium), peeled, cut into 1-inch pieces
*1 lb. baby carrots
*3 Tablespoons olive oil
*1 garlic clove, pressed
*1 1/2 tsp Pantry Rosemary Herb Seasoning Mix from Pampered Chef (or dried rosemary leaves, crushed)
*1/4 tsp salt
Preheat oven to 425. Combine beets, parsnips, carrots, garlic, seasoning, salt, and oil in a large bowl. Toss to coat. Spread evenly in a large baking dish. Bake 45 minutes to 1 hour, stirring occasionally.