Great little appetizer or side dish.. an adopted recipe that I inherited from Mean Chef who not longer frequents this site. Don't gasp but I'm certain that I have manged to *improve* a Mean Chef recipe !
DO try this *without the sherry wine vinegar* and DO substitute medium Sherry in it's place and up the rosemary and thyme considerably (I also added the rosemary and thyme to the sherry mix and cooked everything together) DH eats carrots if he has to but avoids them if possible, ...until I changed this to Sherry and more herbs and he LOVES this now... I have also added sweet potatoes to the carrots and parsnip and it's a marriage made in heaven. DH was actually pleased to see more carrots on the shopping list for the first time in his life! Try it, this is a delight ! Enjoy!!!
ZWT REGION: New Zealand.
I saw this on Comcasts digital cookbook (www.digitalcookbook.tv). I added them here so I can set up grocery lists with them included. I'll add on here when I've tried myself a better description.
**** Serving yields 8 onions, as an appetizer they say 1 onion per person, but as a meal, 2
I love roasted vegetables, especially squash and mushrooms. When I saw this recipe on Rachael Ray, I knew for me, it would be perfect. Just wanted to share it with others who may love roasted veggies as much as I do.
This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.
I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.