Oven Roasted Autumn Veggies |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I have not tried this recipe. I got this recipe from Better Homes And Gardens Farmer's Market Cookbook. Ingredients:
1 lb turnip, peeled and cut into 1 1/2-inch chunks (6 medium) |
3 medium potatoes, cut into 1-inch pieces (1 pound) |
4 medium carrots, cut into 1 1/2-inch chunks |
1 large onion, cut into chunks |
1/3 cup melted margarine or 1/3 cup butter |
1/4 cup water |
1 tablespoon snipped fresh basil, crushed or 1 teaspoon dried basil |
1 tablespoon snipped fresh thyme, crushed or 1/2 teaspoon dried thyme |
1/2 teaspoon finely shredded lemon peel |
1 tablespoon lemon juice |
2 garlic cloves, minced |
2 teaspoons salt |
1/2 teaspoon cracked black pepper |
1/2 cup fine dry breadcrumb |
2 tablespoons melted margarine or 2 tablespoons butter |
Directions:
1. In a greased 13x9x2-inch baking dish, combine turnips, potatoes, carrots, and onion.
2. In a small mixing bowl combine the 1/3 cup melted margarine, water, basil, thyme, lemon peel, lemon juice, garlic, salt, and pepper. Drizzle over vegetables; toss to coat.
3. Cover and bake in 350 for 45 minutes, stirring once.
4. Meanwhile, in a small mixing bowl combine the bread crumbs and the 2 tablespoons margarine. Sprinkle crumbs over vegetables.
5. Continue baking, uncovered, about 15 minutes more or till vegetables are tender and crumbs are golden.
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