ROASTED VEGETABLE CHIPS

By akselden

Ingredients

• Marinade:
• 3 medium carrotS
• 1 small rutabaga, peeled
• 2 medium parsnips, peeled
• 2 red onions, peeled
• 3 baking potatoes, peeled
• 12 brussels sprouts, halved
• 1/4 cup (50 ml) olive oil
• 2 cloves garlic, finely chopped
• 2 tbsp (25 ml) chopped fresh sage
• or 2 tsp (10 ml) dried
• 2 tbsp (25 ml) fresh lemon juice
• Salt and freshly ground pepper to taste
• Garnish:
• 1/4 cup (50 ml) chopped parsley

Preparation

Step 1

1. Cut carrots into 1/4-inch (5 mm) thick slices on the diagonal to give oval slices. Cut turnip in quarters and cut each quarter into 1/4-inch
(5 mm) thick slices. If the turnip is large, cut each quarter in half again. Trim very thin ends off parsnips and cut in 1I4-inch (5 mm) thick slices on the diagonal. Cut roots off onions. Cut onions in quarters. Separate wedges. Cut baking potatoes in half lengthwise. Cut each half in 1/4-inch (5 mm) thick slices.
2. Preheat oven to 450° F (220° C). Mix togethermarinade and toss with all vegetables. Separate potatoes and place on one baking sheet. Place remaining vegetables on a second sheet. Bake for 15 minutes. Turn vegetables over and bake another 15 to 20 minutes or until vegetables are tender and brown. Sprinkle with parsley. Serve with fillet