Sherry-Roasted Root Vegetables

Name: Sherry-Roasted Root Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams cups baby carrots (about; 1 teaspoon dried thyme; 59 milliliters dry sherry; 237 milliliters thinly sliced fennel bulb (about 1 small bulb); 2 Tbsps olive oil; 473 milliliters (1/4-inch-thick) sliced parsnip; 4 red potatoes, cut into 1/2-inch-thick wedges (about 1 pound); 2 teaspoons salt; 227 grams shallots, peeled (about; 454 grams turnips, peeled, quartered, and thinly sliced (about

Sherry-Roasted Root Vegetables might be just the side dish you are searching for. This gluten free and vegan recipe serves 8. One serving contains 187 calories, 4g of protein, and 4g of fat. Head to the store and pick up turnips, parsnip, potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.