Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 6 x parsnips peeled and quartered
- 6 x carrots quartered
- 6 x shallots peeled, halved
- 2 med red onions each in 8 wedges
- 1 lrg garlic bulbs separated & peeled
- 1 Tbsp. dry rosemary
- 1 Tbsp. dry thyme
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. melted butter * see note
Direcciones
- *Original called for 2 tbsps melted butter.
- Preheat oven to 400F. Mix first 7 ingredients in large roasting pan.
- Drizzle with oil and butter and toss to coat. Roast vegetables till golden brown and tender, stirring occasionally, about 1 hour 20 min. Season with salt and pepper. Transfer vegetables to platter and serve.
- NOTES : The veggies were great; I had never roasted veggies before and they were so sweet and yummy.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 6 servings | |
| Calories 95 | |
| Calories from Fat 59 | 62% |
| Total Fat 6.7g | 8% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 55mg | 2% |
| Potassium 233mg | 7% |
| Total Carbs 8.97g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.66g | 3% |
| Protein 0.92g | 1% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
