4 Tbsp. sobeys compliments blackberry with cabernet sauvignon vinaigrette
Instructions
Oven 350.
Heat butter and oil in pan and brown carrots, parsnips and sprinkle with salt and pepper. Transfer to baking dish. Bake for 30 minutes. Remove from oven. Remove rosemary stems, add leaves and transfer to serving dish. Drizzle with vinaigrette over top veggies and serve.
Originally Submitted
7/28/2010
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You can add this Roasted Root Veggies with Cabrnet Glaze recipe to your own private DesktopCookbook.
