Yield: 12 servings 3 lbs. parsnip 3 lbs. turnip 3 lbs. carrots 3 lbs sweet potatoes 2 lbs. winter squash 1⁄4 cup extra virgin olive oil 1⁄4 cup fresh thyme 1⁄4 cup fresh oregano 2 Tbsps. dry basil 1⁄2 lb. butter (chopped) kosher salt and pepper to taste 1. Peel and large dice the vegetables. Coat with olive oil, mix in herbs and chopped butter. Place in a large roasting pan, cook 325°F for about 11⁄2 hours or until vegetables are tender and golden in color. salt and pepper to taste. serve. ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.