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Ingredientes
- 10 lbs butternut squash- whole, peeled
- 7 lbs carrots- slice in half lengthwise
- 7 lbs parsnips- slice in half
- 3 lbs turnip- cut in half and into 3/4 inch
- 3 lbs red onions- peel and quarter
- Marinade:
- 2 cups garlic- minced
- 1 gal olive oil
- 2 cups thyme, dry
- 2 cups rosemary, fresh- chop
- 3/4 gal balsamic vinegar
- 6 lbs brown sugar
- salt and ground pepper to taste
Direcciones
- In a large bowl, combine all the 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 2 hours.
- Arrange vegetables on a baking sheet, sprinkle with salt and pepper.
- Roast in a preheated 500 degree oven for 35-40 minutes or until cooked through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 100 servings | |
| Calories 498 | |
| Calories from Fat 309 | 62% |
| Total Fat 35.0g | 44% |
| Saturated Fat 4.91g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 445mg | 13% |
| Total Carbs 46.7g | 12% |
| Dietary Fiber 3.9g | 13% |
| Sugars 34.91g | 23% |
| Protein 1.54g | 2% |
