Slow-Roasted Root Vegetables
"When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called “Noodles and Nuts.” I tried the topping on carrots and parsnips instead of noodles and haven't looked back. —Terri Collins, Pittsburgh, Pennsylvania..."
INGREDIENTS
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2 pounds fresh baby carrots
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1 medium onion, halved and thinly sliced
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1/4 cup butter, cubed
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3 garlic cloves, minced
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3/4 teaspoon salt
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1/4 teaspoon pepper
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1-1/2 pounds medium parsnips
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2 tablespoons seasoned bread crumbs
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3/4 cup chopped walnuts, toasted
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3 tablespoons grated Romano cheese, optional
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