Guest guest Posted October 2, 2000 Report Share Posted October 2, 2000 * Exported from MasterCook * Oven Roasted Vegetables with Garlic Recipe By :Bon Appetit, Sept 95...pg 69 Serving Size : 6 Preparation Time :1:30 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Parsnips 6 Carrots 6 Shallots 2 Red onions 1 large head -- Garlic 1 tablespoon dried rosemary 1 tablespoon dried thyme 2 tablespoons Olive oil 2 tablespoons Butter -- melted Peel parsnips and carrots then halve crosswise then lenghtwise. Peel shallots and cut in half. Peel red onions and cut into 8 wedges. Peel garlic and seperate into cloves. Preheat oven to 400 degrees. Mix first 7 ingredients in a large roasting pan. Drizzle with oil and butter and tosss to coat. Roast vegetables until golden and tender, stirring occassionally, about 1 hour and 20 minutes. Season with salt and pepper. Transfer vegetables to a platter and serve. - - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 9g Total Fat; (26% calories from fat); 4g Protein; 55g Carbohydrate; 10mg Cholesterol; 90mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : To substitute fresh herbs for dried, use 3 times as much Serve with brown rice or bulgar pilaf Per serving: 224 Calories; 9g Fat (34% calories from fat); 3g Protein; 36g Carbohydrate; 10mg Cholesterol; 77mg Sodium ### Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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