Golden Oldie Veggies
"I found this recipe in A Taste of Home. It has an unusual combination of vegetables some of which are not used too often. When I cooked this, I cooked it with a roast on the grill. They turned out very tasty, but next time, I would recommend covering the vegetables with foil when cooking over the grill on the top rack."
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 3 medium parsnips, peeled and sliced
- 5 medium carrots, cut into chunks
- 2 medium turnips, peeled and cubed
- 12 Brussels sprouts, halved
- 8 small red potatoes, quartered
- 2 tablespoons fresh rosemary, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup olive oil
directions
- In a large bowl, combine the first eight ingredients. Drizzle with oil; toss to coat.
- Transfer to two greased 15"x10"x1" baking pans.
- Bake, uncovered, at 400 degrees for 25-35 minutes, or until the vegetables are tender.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
