Garlic Roasted Root Vegetables

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
Photo by Amanda T.
Adapted from bhg.com

PREP TIME

30

minutes

TOTAL TIME

36

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

36

minutes

SERVINGS

--

servings

Adapted from bhg.com

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

Directions

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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