Recipe - Oven-Roasted Vegetables With Garlic

6 Parsnips; peeled and
quartered
6 Carrots; quartered
6 Shallots; peeled, halved
2 md Red onions; each in 8 wedges
1 lg Garlic bulbs; separated &
peeled
1 tablespoon Dried rosemary
1 tablespoon Dried thyme
2 tablespoon Olive oil
1 tablespoon Melted butter; * see note

*Original called for 2 tbsps melted butter.

Preheat oven to 400° F. Mix first 7 ingredients 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.

Per serving: 216 Calories; 7g Fat (28% calories from fat); 4g Protein; 38g
Carbohydrate; 5mg Cholesterol; 59mg Sodium

Recipe by: Bon Appetit, 9/95

Posted to TNT Recipes Digest by Betsy Burtis ebburtis@ix.netcom.com on
Feb 25, 98