Garlic Roasted Root Vegetables
By amt2mf
nutrition facts (Garlic Roasted Root Vegetables)
Servings Per Recipe 10, cal. (kcal) 67, Fat, total (g) 2, carb. (g) 13, fiber (g) 3, pro. (g) 1, sodium (mg) 148, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Ingredients
- 1 pound baby carrots with tops, trimmed and peeled
- 1 pound parnsips, peeled
- 1 tablespoon vegetable oil
- 3 cloves garlic, thinly sliced
- 8 ounces cipollini onions, peeled
- Salt and ground black pepper
Details
Preparation time 30mins
Cooking time 36mins
Adapted from bhg.com
Preparation
Step 1
1. Split large carrots in half lengthwise. Quarter parsnips lengthwise. In a Dutch oven bring salted water to boiling. Add carrots and parsnips and simmer 5 minutes; drain.
2. In a very large skillet, heat oil over medium heat. Add garlic and cook 30 seconds or until fragrant and beginning to brown. Add carrots, parsnips, and cipollini onions to skillet. Cook and stir for 5 minutes or until coated in oil and beginning to soften. Sprinkle with salt and pepper.
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