Roasted Root Vegetables

By maredan

Ingredients

• 8 * 8 Nantes carrots or baby carrots, peeled and cut in half crosswise
• 4 * 4 small parsnips, cut in half crosswise
• 4 * 4 small red new potatoes, cut in half
• 1 * 1 small celeriac, cut into sticks 2.5 cm (1 inch) wide
• 1 * 1 white turnip, cut in half and sliced 1 cm (1/2 inch) thick
• 1 * 1 onion, cut into rounds 1 cm (1/2 inch) thick
• 30 * 30 millilitres (2 tablespoons) olive oil
• 60 * 60 millilitres (1/4 cup) chopped flat-leaf parsley
• * Salt and pepper

Details

Servings 4

Preparation

Step 1

Directions

1. With the rack in the middle position, preheat the oven to 180°C (350°F).
2. 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.