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Garlic Roasted Root Vegetables

Makes: 10 servings
Prep 30 mins Cook 6 mins
Garlic Roasted Root Vegetables
  • 1  pound  baby carrots with tops, trimmed and peeled
  • 1  pound  parnsips, peeled
  • 1  tablespoon  vegetable oil
  • 3  cloves  garlic, thinly sliced
  • 8  ounces  cipollini onions, peeled
  •  Salt and ground black pepper

1. Split large carrots in half lengthwise. Quarter parsnips lengthwise. In a Dutch oven bring salted water to boiling. Add carrots and parsnips and simmer 5 minutes; drain.

2. In a very large skillet, heat oil over medium heat. Add garlic and cook 30 seconds or until fragrant and beginning to brown. Add carrots, parsnips, and cipollini onions to skillet. Cook and stir for 5 minutes or until coated in oil and beginning to soften. Sprinkle with salt and pepper.

Nutrition Facts (Garlic Roasted Root Vegetables)
  • Servings Per Recipe 10,
  • cal. (kcal) 67,
  • Fat, total (g) 2,
  • chol. (mg) 0,
  • carb. (g) 13,
  • fiber (g) 3,
  • pro. (g) 1,
  • sodium (mg) 148,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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