{"id":473,"date":"2015-02-08T12:28:51","date_gmt":"2015-02-08T12:28:51","guid":{"rendered":"http:\/\/ravenview.com\/recipes\/?p=473"},"modified":"2015-02-08T12:28:51","modified_gmt":"2015-02-08T12:28:51","slug":"roasted-roots","status":"publish","type":"post","link":"https:\/\/ravenview.com\/recipes\/roasted-roots\/","title":{"rendered":"Roasted Roots"},"content":{"rendered":"<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">2 Carrots, sliced into 1&#8243; pieces<\/li>\n<li class=\"ingredient\">1 small turnip, cut into 3\/4&#8243; cubes<\/li>\n<li class=\"ingredient\">2 parsnips, cut into uniform 1&#8243; pieces<\/li>\n<li class=\"ingredient\">1 medium onion, cut into wedges<\/li>\n<li class=\"ingredient\">2 small leeks<\/li>\n<li class=\"ingredient\">2 medium potatoes, cut into 1&#8243; pieces (peeled or not)<\/li>\n<li class=\"ingredient\">3-4 beets cut into wedges<\/li>\n<li class=\"ingredient\">1 bulb fennel, remove core and cut into wedges<\/li>\n<li class=\"ingredient\">4 whole cloves of garlic<\/li>\n<li class=\"ingredient\">1\/2 teas rosemary<\/li>\n<li class=\"ingredient\">1\/2 teas salt<\/li>\n<li class=\"ingredient\">1\/2 teas fresh ground black pepper<\/li>\n<li class=\"ingredient\">1\/4 cup olive oil<\/li>\n<li class=\"ingredient\">5 tbls balsamic vinegar(optional)<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ol>\n<li>The idea is to cut all the vegetables about the same size so they will be cooked at the same time.<\/li>\n<li>Put the leeks and fennel in a bowl. Put the beets in another bowl and put all the other vegetables in a third bowl.<\/li>\n<li>Drizzle all the vegetables with the olive oil and season with the rosemary, salt and pepper.<\/li>\n<li>Put the third bowl of vegetables in a roasting pan. Add the beets. Roast uncovered 20 minutes, then add the fennel and leeks.<\/li>\n<li>Roast together for another 40 minutes or until all the vegetables are done.<\/li>\n<\/ol>\n<p><\/div>\n\n<p><strong>Serving Suggestions:<\/strong><br \/>\nToss the vegetables with the balsamic vinegar just before serving if desired.<\/p>\n<p><strong>Options:<\/strong><br \/>\nThe only reason the beets are handled separately is to avoid bleeding into the other mixture and turning everything pink.<\/p>\n<p>Sweet potatoe makes a nice addition. Add it when you add the leeks and fennel.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serving Suggestions: Toss the vegetables with the balsamic vinegar just before serving if desired. Options: The only reason the beets are handled separately is to avoid bleeding into the other mixture and turning everything pink. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[93],"tags":[],"_links":{"self":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/473"}],"collection":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/comments?post=473"}],"version-history":[{"count":0,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/473\/revisions"}],"wp:attachment":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/media?parent=473"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/categories?post=473"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/tags?post=473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}