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Sunday, March 22, 2015

Roasted Winter Root Vegetables

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

  • Servings: 4
  • 1 medium rutabaga, peeled and cut into cubes
  • 2 large carrots, peeled and cut into pieces approx. the same size as the rutabega cubes
  • 2 large parsnips, peeled an cut the same size as the carrots
  • 7 -8 shallots, peeled
  • 6 cloves garlic, peeled
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 3 tablespoons olive oil
  • kosher salt
  • fresh ground black pepper
  • 2 tablespoons water

Recipe

  • 1 oven to 400 degrees.
  • 2 cover a sheet pan with foil.
  • 3 toss the vegetables with the thyme, rosemary, olive oil and salt and pepper to taste.
  • 4 pour into the sheet pan, spreading them out so they lay in a single layer.
  • 5 pour the water into the pan, cover with foil, bake for about 30 minutes.
  • 6 take the foil off the pan, and continue to roast, stirring once, until softened and beginning to brown, probably another 20 minutes.
  • 7 serve warm.

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