Roasted Root Vegetables with Cabernet Glaze

By krystallondon

Ingredients

• 1 tsp salted butter
• 2 tsp Compliments Pure Olive Oil
• 4 carrots, peeled, split lengthwise and sliced 1/4 in. (5 mm) thick
• 3 parsnips, peeled, split lengthwise and sliced 1/4 in. (5 mm) thick
• 1 celery root (celeriac), washed, peeled, quartered and cut into 1/4 in. (5 mm) chunks
• 4 shallots, peeled and quartered
• 2 cloves garlic, peeled and quartered
• 2 stems fresh rosemary, leaves pulled and coarsely chopped, stems reserved
• 1/4 tsp salt
• 4 tbsp Sensations by Compliments Blackberry with Cabernet Sauvignon Vinaigrette

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350°F (180°C). In a high-sided, oven-proof skillet on medium-high, heat butter and oil. Add carrots and brown slightly for 1 min. Add parsnips; cook for 1 min. Add celery root, shallots, garlic and rosemary stems and brown lightly for 1 min. more. Sprinkle with salt, mix gently and put entire pan in the oven to bake for 30 min.

2. Remove from oven, remove rosemary stems, add leaves and transfer to serving dish. Drizzle vinaigrette overtop of vegetables and serve.

Nutrients per Serving
Energy:100 Calories
Protein:2 g
Fat:2 g
Carbohydrates:19 g
Sodium:220 mg
Fibre:3 g