Roasted Autumn Vegetables

Ingredients

1   pound(s) (about 3 cups) red-skinned potatoes, cut into 3/4-inch chunks 1.5   pound(s) baby carrots, trimmed of leaves and peeled 1   package(s) (16-ounce, about 6 cups ) baby carrots, peeled (can be used as a substitute for above) 1   package(s) (16-ounce, about 3 cups) parsnips, peeled and cut into 2 1/2 x 1/2-inch matchstick strips 1   bulb(s) (about 2 cups) fennel, trimmed, cored, and cut into 1-inch chunks 2   tablespoon(s) olive oil, can use an additional 1 tablespoon, optional 2   tablespoon(s) margarine or butter, melted 1   teaspoon(s) salt, additional to taste .5   teaspoon(s) freshly ground black pepper 4   large cloves garlic, slivered 2   tablespoon(s) fresh thyme, chopped 2   tablespoon(s) whole thyme sprigs, garnish, optional 2   tablespoon(s) balsamic or red wine vinegar extra-virgin olive oil, for additional flavor, use for tossing vegetables, optional

Description

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