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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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Community Supported Recipe Box

Medley of Root Vegetables with Cipollini Onions and Herbs

ingredients

  • Nonstick vegetable oil spray
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh marjoram
  • 1/2 teaspoon chopped fresh rosemary
  • 2 garlic cloves, minced
  • 1/8 cup extra-virgin olive oil
  • 6-8 unpeeled baby beets (each about 1 inch in diameter), scrubbed and trimmed
  • 3/4 pound potatoes, scrubbed and cut into wedges
  • 3/4 pounds rutabagas (about 2), peeled, each cut into 10 wedges
  • 1 pound carrots, peeled, halved lengthwise, cut into 2-inch lengths (about 2 full cups)
  • 1 pound parsnips, peeled, halved lengthwise, cut into 2-inch lengths (about 2 1/2 cups)
  • 4 ounces cipollini onions, peeled
  • 1/6 cup canned low-salt chicken broth
  • 1 tablespoon balsamic vinegar

procedure

printable recipe
dish: side
season: fall

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Mix thyme and next 3 ingredients in large bowl. Transfer half of herb mixture to small bowl; set aside. Add oil to herb mixture in large bowl. Add vegetables to herb-oil mixture in large bowl; toss to coat. Transfer vegetables to prepared baking sheet. Sprinkle with salt and pepper. Roast until brown and tender, stirring once, about 60 minutes.

Mix broth and balsamic vinegar into reserved herb mixture in small bowl. Pour over roasted vegetables. Roast until liquid evaporates and vegetables are slightly glazed, about 5 minutes. Serve hot or at room temperature.

Adapted from Bon Appétit, November 2001


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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