Free Recipe Roasted Root Vegetables
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Roasted Root Vegetables Recipe
1 lb Pencil asparagus; cut in 3
-lengths
1 lb Parsnips; 1/4 thick, 3
-long
1 lb Carrots; 1/4 thick, 3 long
1 lb Celery; 1/4 thick, 3 long
1 lb Fennel; 1/4 thick, 1 long
1 lb Beets; 1/4 thick, 1 long
1 c Minced Country ham
6 lg Eggplants
Fresh lemon juice; to taste
1 tb Allspice
Salt and Pepper; to taste
Roasted Root Vegetables Preparation
Preheat oven 550 degrees. Slice eggplant lengthwise into 1/2-inch slices 5-inches long. Lightly oil the slices and grill. Roast all vegetables but eggplant until brown. Remove. Lower oven temperature to 250 degrees. Divide equal portions of warm vegetables on grilled eggplant, sprinkle with ham, herbs and seasonings. Wrap around vegetables and bake for 10 minutes. Yield: 6 servings CHEF DU JOUR JACK MCDAVID SHOW #DJ9179 Recipe by: Jack McDavid Posted to MC-Recipe Digest V1 #816 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Roasted Root Vegetables?
If you know a better Roasted Root Vegetables Recipe please comment below.