How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sherry-Roasted Root Vegetables?

You need 11 ingredients. The key ingredients include: 2 cups (1/4-inch-thick) sliced parsnip, 2 cups baby carrots (about 1/2 pound), 1 cup thinly sliced fennel bulb (about 1 small bulb), 1/4 cup dry sherry, and more.

Is Sherry-Roasted Root Vegetables suitable as general?

Yes, Sherry-Roasted Root Vegetables falls under the General category and is a great choice for this type of meal.

How do I store leftover Sherry-Roasted Root Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sherry-Roasted Root Vegetables Recipe

Name: Sherry-Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (1/4-inch-thick) sliced parsnip; 2 cups baby carrots (about 1/2 pound); 1 cup thinly sliced fennel bulb (about 1 small bulb); 1/4 cup dry sherry; 2 tablespoons olive oil; 1 1/2 teaspoons salt; 1 teaspoon dried thyme; 7 shallots, peeled (about 1/2 pound); 4 red potatoes, cut into 1/2-inch-thick wedges (about 1 pound); 2 turnips, peeled, quartered, and thinly sliced (about 1 pound); Cooking spray

Sherry-Roasted Root Vegetables

Eats Now Editorial Team · 194 kcal · General

Sherry-Roasted Root Vegetables – a delicious recipe with parsnip, baby carrots, fennel bulb, sherry, olive oil, salt. Easy to follow and perfect for any occasion.

Serves 4 General

Sherry-Roasted Root Vegetables

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