Ingredients
1/2 lb. parsnips, peeled and cut into 2x1/2-inch sticks
3 to 4 carrots, peeled and cut into 2x1/2-inch sticks
2 medium turnips, peeled and cut into large wedges
3 medium beets, peeled and cut into large (3/4-inch) dice
10 to 12 cloves garlic
12 to 15 small white boiling onions or 1 cup pearl onions (walnut-size), peeled
3 sprigs fresh rosemary or thyme
3 small bay leaves
2-1/2 Tbs. melted unsalted butter
1-1/2 Tbs. vegetable oil
Salt and freshly ground black pepper
Fine Cooking
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3 to 4 carrots, peeled and cut into 2x1/2-inch sticks
2 medium turnips, peeled and cut into large wedges
3 medium beets, peeled and cut into large (3/4-inch) dice
10 to 12 cloves garlic
12 to 15 small white boiling onions or 1 cup pearl onions (walnut-size), peeled
3 sprigs fresh rosemary or thyme
3 small bay leaves
2-1/2 Tbs. melted unsalted butter
1-1/2 Tbs. vegetable oil
Salt and freshly ground black pepper
Description
Vary This Recipe According To The Vegetables In Your Bin And The Number Of People You’re Feeding. Just Be Sure To Cut The Vegetables So They Roast At An Even Rate: Quick-cooking, Higher-moisture Roots Like Carrots, Turnips, Parsnips, And Potatoes Should
Fine Cooking
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