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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Keeping the beets separate in the pan while baking prevents them from staining the other vegetables deep red. Ingredients:
1 large celery root, peeled and cut into 1-inch cubes |
4 parsnips, peeled and cut into 1-inch cubes |
8 shallots, peeled and quartered |
3 tablespoons olive oil, divided |
2 beets, peeled and cut into 1-inch cubes |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh basil |
2 tablespoons shredded parmesan cheese |
Directions:
1. Toss first 3 ingredients with 2 tablespoons olive oil; place in a single layer in a 15- x 10-inch jellyroll pan, leaving space at 1 end of pan for beets.
2. Toss beets with remaining 1 tablespoon olive oil; arrange beets at empty end of jellyroll pan, apart from other vegetables.
3. Bake at 375° for 45 minutes or until vegetables are tender.
4. Transfer vegetables to a large serving dish; toss with herbs and Parmesan cheese.
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