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Sherry-Roasted Root Vegetables

Sherry-Roasted Root Vegetables

Cooking Light DECEMBER 1999

  • Yield: 8 servings (serving size: 1 cup)

Ingredients

  • 2 cups (1/4-inch-thick) sliced parsnip
  • 2 cups baby carrots (about 1/2 pound)
  • 1 cup thinly sliced fennel bulb (about 1 small bulb)
  • 1/4 cup dry sherry
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried thyme
  • 7 shallots, peeled (about 1/2 pound)
  • 4 red potatoes, cut into 1/2-inch-thick wedges (about 1 pound)
  • 2 turnips, peeled, quartered, and thinly sliced (about 1 pound)
  • Cooking spray

Preparation

Preheat oven to 425°.

Combine all ingredients except cooking spray in a large bowl; toss well to coat. Place vegetable mixture in a roasting pan coated with cooking spray. Bake at 425° for 1 hour and 15 minutes, turning vegetables occasionally.

Nutritional Information

Amount per serving
  • Calories: 139
  • Calories from fat: 25%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 3g
  • Carbohydrate: 24.8g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 491mg
  • Calcium: 62mg
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Sherry-Roasted Root Vegetables recipe

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