Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place potatoes, carrots, parsnip, and red onion in a 13 x 9 x 2-inch baking pan. combine oil, garlic, mixed herbs, salt, and pepper. drizzle over vegetables, tossing to coat. cover with foil. bake in a 425 degree oven for 30 minutes. remove foil; stir vegetables. bake, uncovered, for 5-10 minutes more or until vegetables are tender.

Target recipe: put oven rack in middle position and preheat oven to 425°f. toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes. transfer vegetables with a slotted spoon to a 4-quart saucepan. straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. transfer to saucepan and add bay leaf, tomatoes, water, and salt. bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids.