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Receta Roasted Root Vegetables

by DCMH

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

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

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