Dinner

Pan Roasted Root Veggies is for Dinner.

Pan Roasted Root Veggies takes 10 minutes to prepare.

Pan Roasted Root Veggies takes 45 minutes to cook.

Pan Roasted Root Veggies makes 8 servings.

The ingredients for Pan Roasted Root Veggies are:

2 small turnips
2 small potatoes
2 red bell peppers
6 medium parsnips (core the large ends if woody)
3 large carrots
1/2 c. dried cherries
1/2 c. dry white wine
2 T. olive oil

Here is how you make Pan Roasted Root Veggies:

Peel potatoes (if desired), turnips, parsnips, and carrots. Cut into 3/4" dice. Quarter peppers vertically, remove seeds & ribs, and cut into 1" pieces. Combine turnips, potatoes, peppers, parsnips, and carrots in large roasting pan (I use a 12" cast iron french oven). Place in 400 degree oven. Let roast for 15 minutes. While veggies roast, soak cherries in wine. After 15 minutes, stir veggies and drizzle with olive oil. Stir to distribute. Return pan to oven and roast 10 minutes more. When veggies are about 15 minutes from being done (just as they are beginning to be tender), add wine and cherries and stir to deglaze the pan. Continue roasting til veggies are tender (if they start to brown too much, cover the pan). Let cool 10 minutes and season with salt & pepper before serving.Number of Servings: 8Recipe submitted by SparkPeople user DAMIENDUCKS.

The nutritional information for Pan Roasted Root Veggies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 185.2

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 50.3 mg
• Total Carbs: 34.4 g
• Dietary Fiber: 6.2 g
• Protein: 3.0 g

The dietary needs meet for Pan Roasted Root Veggies is Vegetarian