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La Belle Cuisine
Oven-Roasted Vegetables with Garlic
Bon Appetit September
1995
Bon Appetit - One Year Subscription
6 parsnips, peeled, halved crosswise,
then lengthwise
6 carrots, halved crosswise,
then lengthwise
6 shallots, peeled, cut in half
2 medium-size red onions, peeled,
each cut into 8 wedges
1 large head garlic, separated
into cloves, peeled
3 tablespoons chopped fresh rosemary or
1 tablespoon dried
3 tablespoons chopped fresh thyme or
1 tablespoon dried
2 tablespoons olive oil
2 tablespoon butter, melted
Preheat oven to 400 degrees F.
Mix parsnips, carrots, shallots, red
onions, garlic, rosemary and thyme
in large roasting pan. Drizzle with
oil and butter and
toss to coat. Roast
vegetables until golden and
tender, stirring occasionally, about 1
hour
20 minutes. Season with
salt and pepper.
Transfer vegetables to platter
and serve. Serves 6.
Delicious with Daube of Beef Short
Ribs
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