Slow-Roasted Root Vegetables Recipe

Ingredients For Slow-Roasted Root Vegetables Recipe

• 2 pound Fresh baby carrots
• 1 Medium onion, halved and thinly sliced
• 0.25 cup Butter, cubed
• 3 Garlic cloves, minced
• 0.75 teaspoon Salt
• 0.25 teaspoon Pepper
• 1.5 pound Medium parsnips
• 2 tablespoon Seasoned bread crumbs
• 0.75 cup Chopped walnuts, toasted
• 3 tablespoon Grated romano cheese, optional