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Ingredients Jump to Instructions ↓

  1. 3 small (1/3 pound each) red beets without tops , peeled, cut into 1/2-inch-thick wedges 3 small (1/3 pound each) golden beets without tops , peeled, cut into 1/2-inch-thick wedges 2 quince , quartered lengthwise, core and seeds removed, peeled, and each quarter cut into thirds 4 medium (1/4 pound each) white turnips without tops , peeled, cut into 1/2-inch-thick wedges 75 pound(s) carrots , peeled, quartered lengthwise, and each cut into 3 or 4 pieces 75 pound(s) parsnips , peeled, quartered lengthwise, and each cut into 3 or 4 pieces 1 large (3/4-pound) sweet onion , halved, cut through root end into 1/2-inch-thick wedges 25 cup(s) small whole sage leaves

  2. 1 tablespoon(s) rosemary leaves

  3. 3 tablespoon(s) extra-virgin olive oil

  4. 1 1/2 teaspoon(s) kosher salt

  5. 1/2 teaspoon(s) freshly ground pepper

  6. 1 1/2 cup(s) roasted, peeled chestnuts

  7. 1 tablespoon(s) thyme leaves

Instructions Jump to Ingredients ↑

  1. Heat oven to 450 degrees F. Spray a large roasting pan with cooking spray. Add all ingredients to roasting pan except chestnuts and thyme. Toss until everything is lightly coated with oil.

  2. Roast 50 minutes, tossing vegetables every 15 minutes. Stir in chestnuts; continue to roast 10 minutes, or until vegetables are tender. Stir in thyme. Correct seasoning with salt and pepper, if needed.

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