The flavor of the vegetables shines through in this dish
Recipe
Ingredients
| 1⁄4 | Cup | cider vinegar |
| 1⁄4 | Cup | apple cider or juice |
| 2 | Tablespoon | olive oil |
| 3 | Tablespoon | butter, melted |
| 2 | Tablespoon | fresh rosemary or thyme, or a mix; chopped |
| 2 | each | small turnips, trimmed, peeled and quartered |
| 4 | each | small Yulon gold potatoes, washed and halved |
| 1 | each | medium sweet potato, peeled and cut into 2" pieces |
| 2 | each | medium carrots, peeled and cut into 2" pieces |
| 2 | each | parsnips, peeled and cut into 2" pieces |
| | Each | salt and black pepper, to taste |
| 2 | Tablespoon | fresh parsley leaves, chopped |
Instructions
- Preheat oven to 400°.
- Combine all ingredients together except the parsley and toss to mix well.
- Place in a single layer of vegetable mixture on a baking sheet and place in the oven for 35-40 minutes, occasionally turning the vegetables.
- Once the vegetables are tender when pierced with a fork, remove them and toss with the parsley.
- Serve warm or at room temperature.
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