Slow Roasted Root Vegetables
Ingredients
- 2 pounds fresh baby carrots
- 1 medium onion, halved and thinly sliced
- 1/4 cup butter, cubed
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds medium parsnips
- 2 tablespoons seasoned bread crumbs
- 3/4 cup chopped walnuts, toasted
- 3 tablespoons grated Romano cheese, optional
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