Guest guest Posted March 3, 2010 Report Share Posted March 3, 2010 ROASTED ROOT VEGGIE MEDLEY (colorful recipe) 2 cups baby carrots, trimmed, peeled 3 medium parsnips, peeled, cut into 2 " long pieces (I used sweet potatoes instead) 2 medium turnips, cut into 2 " long pieces 5 cloves garlic, peeled 1/3 cup basil flavored olive oil (or you can use regular olive oil) 3 sprigs thyme 10 oz frozen and thawed container Brussels Sprouts, trimmed, halved (Heat oven to 425 degrees). In bowl, toss carrots, parsnips, turnips, garlic, oil and thyme. Arrange vegetables on a baking sheet. *(Roast vegetables 20 min.). Add Brussels Sprouts. Cook 20 min. or until veggies are tender. *Season with salt, if desired. Arrange vegetables on platter, then serve. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2010 Report Share Posted March 3, 2010 Dagnabbit, Mark, I forgot the parsnip seeds. Glad you posted this one. I don't suppose you'd come here and make it. I'm hungry enough to nibble on kitty chow. Roasted veggies are so good. Come to think of it, veggies are wonderful. Yum. Printing that recipe and it will go in my hard copy folder and when I've got my real computer back and not this dinosaur, I can network the machines and put this recipe on the kitchen computer. (another dinosaur, but adequate for Word and tuneage.) *Reading recipe again and drooling on keyboard* Jeanne in GA Quote Link to comment Share on other sites More sharing options...
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