Harmony Valley's Roasted Autumn Veggies
Source of Recipe
web/don't remember
Recipe Introduction
Note: Three tablespoons of balsamic vinegar may be substituted for the juice.
List of Ingredients
1/4 cup orange juice (see note)
2 tablespoons olive oil
4 whole garlic cloves
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon pepper
8 cups of autumn vegetables (any combination of carrots, sweet potatoes, onions, parsnips, turnips, rutabagas, potatoes, beets and celeriac), cut up in 1-2" pieces Recipe
Heat oven to 450 degrees. Combine all ingredients except vegetables. Toss cut-up vegetables with orange juice mixture. Spread vegetables in large roasting pan and roast, covered for 45 to 50 minutes, stirring occasionally, until tender and lightly browned. Makes 6 servings.
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