Roasted winter roots with lemon-cilantro crumbs from The Gourmet Potluck: Show-Stopping Recipes for the Buffet Table by Beth Hensperger

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Notes about this recipe

  • Nancith on December 13, 2016

    Super delicious! A big hit at the potluck. The combination of veggies is great, although use golden beets rather than red if you don't want the other veggies to be stained. Balsamic vinegar mixed in before roasting was a nice touch. I chose rosemary for the herb & was lazy & used panko crumbs instead of fresh breadcrumbs. This makes a huge amount and should go a long way at a gathering.

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