Sherry-Roasted Root Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 cups (1/4-inch-thick) sliced parsnip |
2 cups baby carrots (about 1/2 pound) |
1 cup thinly sliced fennel bulb (about 1 small bulb) |
1/4 cup dry sherry |
2 tablespoons olive oil |
1 1/2 teaspoons salt |
1 teaspoon dried thyme |
7 shallots, peeled (about 1/2 pound) |
4 red potatoes, cut into 1/2-inch-thick wedges (about 1 pound) |
2 turnips, peeled, quartered, and thinly sliced (about 1 pound) |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Combine all ingredients except cooking spray in a large bowl; toss well to coat. Place vegetable mixture in a roasting pan coated with cooking spray. Bake at 425° for 1 hour and 15 minutes, turning vegetables occasionally.
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