Esta es una exhibición prevé de cómo se va ver la receta de 'Garlic Butter Pan Roasted Root Vegetables' imprimido.

Receta Garlic Butter Pan Roasted Root Vegetables
by myra byanka

Garlic Butter Pan Roasted Root Vegetables

Comfort food recipe that pairs with many dishes.

Note: try to cut, slice veggies in similar sizes.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6 servings

Va Bien Con: steak, All dinner entrees

Ingredientes

  • 1 cup peeled, sliced carrots, or baby carrots
  • 1 large yam or sweet potato, peeled, cut in small chunks
  • 2 lbs. red or mixed fingerling potatoes
  • 1 medium turnip
  • 1-2 parsnips, peeled, sliced
  • 1/2 cup leeks, washed, sliced
  • 2 tbs. chopped shallots
  • 2 tbs. parsley, chopped
  • 1 1/2 sticks butter
  • 4 cloves minced garlic
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • paprika

Direcciones

  1. Heat oven to 375 degrees.
  2. Wash, peel, cut or chop vegetables in similar sizes.
  3. Melt butter in a saucepan, add garlic, salt, pepper, parsley.
  4. Toss vegetables with garlic butter, cover, bake 45 minutes. Remove cover, turn oven to 425 degrees so vegetables will lightly brown - about 10-15 minutes.
  5. Check for doneness (baby carrots are usually the last to cook).
  6. When done, sprinkle on paprika.