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 roasted root vegetables


Like most root vegetables , it can be eaten raw—it's got a terrific crunch. But my favorite way of eating root vegetables is roasting them until they're soft

This classic recipe uses new potatoes, gold potatoes, carrots, turnips and onions.

Combine first 7 ingredients in a shallow roasting pan; toss well. Bake at 450° for 1 hour, stirring after 30 minutes. Add parsley, vinegar, and pepper,

Find delicious rutabaga recipes, like roasted root vegetables with rosemary, and other recipes at

Food Network invites you to try this Roasted Root Vegetable Medley recipe from Wolfgang Puck.

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