This is a print preview of "Garlic Butter Pan Roasted Root Vegetables" recipe.

Garlic Butter Pan Roasted Root Vegetables Recipe
by myra byanka

Garlic Butter Pan Roasted Root Vegetables

Comfort food recipe that pairs with many dishes.

Note: try to cut, slice veggies in similar sizes.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: 10 minutes United States American
Cook time: 60 minutes Servings: 6 servings

Goes Well With: steak, All dinner entrees

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

  1. Heat oven to 375 degrees.
  2. Wash, peel, cut or chop vegetables in similar sizes.
  3. Melt butter in a saucepan, add garlic, salt, pepper, parsley.
  4. 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.
  5. Check for doneness (baby carrots are usually the last to cook).
  6. When done, sprinkle on paprika.