Quick-roasted Winter Vegetables - Gluten Free Recipes
Quick-roasted Winter Vegetables might be just the main course you are searching for. One portion of this dish contains approximately 25g of protein, 17g of fat, and From…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fooddiez.com.
Ingredients
- 454 grams beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
- 454 grams carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
- 454 grams celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
- 454 grams acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)
- 1 Tb fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)
- 1 teaspoon kosher salt; more to taste
- 2 Tbs vegetable or olive oil
- 454 grams parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
- 454 grams red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
- 454 grams red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
- 454 grams sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
- 454 grams turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
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