Roasted Root Vegetable
Roasted Root Vegetable
Rating: (1 rated)
Ingredients
  • 8 Nantes carrots or baby carrots, peeled and halved crosswise
  • 4 small parsnips, halved crosswise
  • 4 small red new potatoes, halved
  • 1 small celeriac, cut into 1-inch (2.5-cm) wide sticks
  • 1 onion, cut into 1/2-inch (1-cm) thick slices
  • 2 tablespoons (30 ml) olive oil
  • 1/4 cup (60 ml) chopped flat-leaf parsley
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 180°C (350°F).
  • In a large ovenproof skillet over high heat, brown the vegetables in the oil. Transfer the skillet to the oven. Roast, stirring frequently, until the vegetables are tender, about 40 minutes. Add the parsley. Season with salt and pepper.
  • Description
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