Garlic Butter Pan Roasted Root Vegetables Recipe
Comfort food recipe that pairs with many dishes.
Note: try to cut, slice veggies in similar sizes.
Ingredients
- 1 cup peeled, sliced carrots, or baby carrots
- 1 large yam or sweet potato, peeled, cut in small chunks
- 2 lbs. red or mixed fingerling potatoes
- 1 medium turnip
- 1-2 parsnips, peeled, sliced
- 1/2 cup leeks, washed, sliced
- 2 tbs. chopped shallots
- 2 tbs. parsley, chopped
- 1 1/2 sticks butter
- 4 cloves minced garlic
- 2 tsp. salt
- 1/2 tsp. pepper
- paprika
Directions
- Heat oven to 375 degrees.
- Wash, peel, cut or chop vegetables in similar sizes.
- Melt butter in a saucepan, add garlic, salt, pepper, parsley.
- Toss vegetables with garlic butter, cover, bake 45 minutes. Remove cover, turn oven to 425 degrees so vegetables will lightly brown - about 10-15 minutes.
- Check for doneness (baby carrots are usually the last to cook).
- When done, sprinkle on paprika.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 6 servings | |
| Calories 327 | |
| Calories from Fat 204 | 62% |
| Total Fat 23.28g | 29% |
| Saturated Fat 14.59g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 974mg | 41% |
| Potassium 815mg | 23% |
| Total Carbs 28.28g | 8% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.2g | 2% |
| Protein 3.62g | 6% |
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Comments
December 17, 2015I like veggies, anyhow you do it. The combination of garlic and butter is awesome for me. I like this already.
April 27, 2012I love roasted vegetables but have never made them with butter. I will have to try them this way,
April 19, 2012This sounds good, but I was looking for parsnips in the recipe. I may add them and give this a try! Sounds delicious either way.2 replies
