Roasted Vegetable Soup
Roasted Vegetable Soup is an impressive dinner. Made with 1 lb. carrots, cut into 1 1/2-inch pieces, 1 lb. potatoes, peeled and quartered, 1/2 lb. parsnips, cut into 1 1/2-inch pieces, 2 large onions, cut into eighths and 6 cloves garlic, unpeeled, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
🔗 Recipe adapted from RecipeNLG-Full
Heat oven to 500°.
Place carrots, potatoes, parsnips, onions and garlic in medium roasting pan.
Sprinkle with oil, salt and pepper and toss to coat vegetables evenly; arrange vegetables in a single layer.
Place pan in oven and immediately lower oven temperature to 350°.
Roast vegetable, uncovered, for about 1 hour and 40 minutes, stirring several times, until tender and lightly browned.
🍷 Perfect Pairings
Complete your meal with these
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