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Side Dish
Garlic Rosemary Roasted Vegetables |
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This recipe was featured on
"You're the Chef" episode #609.
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Yield: Six portions
Ingredients:
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1 bun. |
beets, peeled, sliced |
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1/2 lb. |
parsnips, peeled, sliced |
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1/2 lb. |
purple top turnips, peeled, sliced |
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1/2 c. |
garlic, chopped fine |
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1/2 c. |
rosemary, stripped, chopped fine |
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1 Tbsp. |
salt |
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2 tsp. |
black pepper, ground |
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1/2 c. |
virgin olive oil |
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Procedure:
Individually, toss the vegetables with the herb, garlic, spices and oil.
Place the vegetables on a cookie sheet and roast at 375°F for about one hour, or until the vegetables shrivel and turn light brown.
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