4 carrots, peeled and cut in half lengthwise (without the tops)

4 small leeks, cut in half lengthwise (leave the core to keep the leek halves intact)

4 parsnips, peeled and cut in half lengthwise

2 cloves garlic, peeled and halved

2 bay leaves

3 tablespoons (45 ml) butter

1 cup (250 ml) chicken broth

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In a skillet, brown the vegetables with the garlic and bay leaf in the butter. Season with salt and pepper. Add the broth and bring to boil. Bake, uncovered, for about 45 minutes or until the vegetables are tender. Keep warm.

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