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Receta Roasted Root Vegetables

Name: Roasted Root Vegetables
Cuisine: American
Ingredients: Butternut Squash 10lbs Whole Peeled 1" wedges; Carrots 7lbs Slice in half (long way),; slice in 1/2 inch slices; Parsnips 7lbs Slice in 1/2" slices; Turnip 3lbs Cut in half and into 3/4"; slices; Red Onions 3lbs Peel and quatered; through the root; Marinade:; Garlic 2cups Minced; Olive Oil 1gal; Thyme, Dry 2cups; Rosemary, Fresh 2cups Chop; Balsamic Vinegar 3/4gal; Brown Sugar 6lbs; Salt and ground pepper to taste

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American

Ingredientes

Butternut Squash 10lbs Whole Peeled 1" wedges
Carrots 7lbs Slice in half (long way),
slice in 1/2 inch slices
Parsnips 7lbs Slice in 1/2" slices
Turnip 3lbs Cut in half and into 3/4"
slices
Red Onions 3lbs Peel and quatered
through the root
Marinade:
Garlic 2cups Minced
Olive Oil 1gal
Thyme, Dry 2cups
Rosemary, Fresh 2cups Chop
Balsamic Vinegar 3/4gal
Brown Sugar 6lbs
Salt and ground pepper to taste

Direcciones

In a large bowl, combine all vegetables
In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar
Mix marinade with vegetables, cover with plastic wrap and let sit up to 2hrs
Arrange vegetables on a baking sheet, sprinkle with salt & pepper
Roast in a pre-heated 500 degree oven for 35-40 minutes or until cooked throughly