Thyme-Roasted Root Vegetables
Active time: 20 min. Total time: 1 hr., 5 min. Serves: 6–8
Use a mix of root veggies to make this super-simple side seasoned with garlic and thyme
1 Heat oven to 325°F. Line rimmed baking sheet with foil. Trim vegetables and peel, if necessary; cut into 1"–2" pieces. On baking sheet, toss with oil, garlic and chopped thyme. Spread in single layer.
2 Roast vegetables, stirring occasionally, until tender, 40–45 min. Remove garlic and mash. Transfer vegetables to serving bowl; stir in mashed garlic, ½ tsp. salt and ¼ tsp. pepper until coated. If desired, garnish with thyme sprigs.
Per serving: 156 cal. 2g pro. 22g carb. 6g fiber 10g sug. 0mg chol. 270mg sod. 7g total fat 1g sat. fat
Golden Potato Rosette
Active time: 20 min. Total time: 1 hr., 30 min. Serves: 8
Sliced potatoes layered with melty Swiss cheese cook up crispy outside and ooey-gooey good inside
1 In small bowl, stir together Swiss cheese, Parmesan cheese, shallots, 1 Tbs. chives, ½ tsp. salt and garlic powder; reserve. In large bowl, toss potatoes with ¼ tsp. salt.
2 In 10" nonstick skillet, melt butter over medium heat. In skillet, arrange ⅓ of potato slices in spiral pattern, overlapping slightly. Sprinkle with half of cheese mixture. Repeat layers, ending with potatoes. Cover skillet; reduce heat to medium-low. Cook until potatoes are tender, about 50 min.
Diese Geschichte stammt aus der November 18, 2024-Ausgabe von First for Women.
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Diese Geschichte stammt aus der November 18, 2024-Ausgabe von First for Women.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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