12 small carrots, peeled or unpeeled

12 small parsnips, peeled

1 rutabaga, peeled and cut into 8 wedges

2 onions, peeled and cut into wedges

2 tbsp (30 ml) olive oil

2 oz (55 g) blue cheese, diced (optional)

3 tbsp roasted walnuts, coarsely chopped

2 tbsp flat-leaf parsley, chopped

2 tbsp chives, chopped

With the rack in the middle position, preheat the oven to 500°F (260°C).

Place the vegetables and the oil in the centre of a large double-layer sheet of foil. Season with salt and pepper. Close the papillote tightly. Set aside.

In a bowl, combine the blue cheese (if using), walnuts, parsley and chives. Refrigerate until ready to serve.

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