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Club Veg
Greg Brown
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Oven-Roasted Vegetables with Garlic
Bon Appetit September
1995
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.
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