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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Real Simple November 2001 Ingredients:
1 1/2 lbs beets, peeled and cut into wedges |
1 1/2 lbs parsnips, peeled and cut into 2-inch chunks |
1 1/2 lbs baby carrots, peeled or 1 1/2 lbs carrots, cut into 2-inch chunks |
4 tablespoons brown sugar |
4 tablespoons olive oil |
2 tablespoons apple cider vinegar |
1 lb shiitake mushrooms or 1 lb cremini mushroom, cleaned and stemmed |
Directions:
1. Heat oven to 450°F
2. Place the vegetables in two small roasting pans.
3. In a medium bowl, whisk together the brown sugar, oil, and vinegar.
4. Pour over the vegetables and toss to coat well. Cook until tender, about 1 hour, stirring halfway.
5. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting.
6. Season to taste with salt and freshly ground pepper.
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