Oven Roasted Vegetables

Oven Roasted Vegetables
Oven Roasted Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3

    medium parsnips or 2 large parsnips peeled, quartered

  • 2

    medium carrots peeled, quartered

  • 8

    small red potatoes halved if large

  • 2

    small white turnips quartered

  • 3

    tablespoons olive oil

  • 4

    white pearl onions peeled

  • 4

    garlic cloves trimmed, but unpeeled

  • 1

    large portobello mushroom stemmed, and cut into 8 wedges

  • 8

    Brussels sprouts trimmed, halved

  • 8

    shiitake mushrooms stemmed

  • 2

    tablespoons unsalted butter diced

  • 1

    tablespoon thyme leaves

  • 1

    tablespoon chopped flat-leafed parsley leaves

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Preheat the oven to 375 degrees. In a large bowl, toss the parsnips, carrots, potatoes and turnips, in 1 tablespoon of the olive oil, plus a little salt and pepper, until coated. Arrange the vegetables cut-side down on a large baking sheet and roast on the bottom shelf of the oven for 20 minutes or until the vegetables are beginning to brown. Turn the vegetables 2 or 3 times during cooking to prevent burning. In the same bowl, toss the pearl onions, garlic and portobello mushroom with 1 tablespoon of olive oil, plus a little salt and pepper, until coated. Add this mixture to the baking sheet of vegetables and gently stir to combine. Continue roasting for 7 to 10 minutes. Meanwhile, bring a small saucepan of salted water to boil and blanch the Brussels sprouts for 1 to 2 minutes. Cool thoroughly under cold running water and drain. Set aside separately. In a small bowl, combine the shiitake mushrooms and the Brussels sprouts and toss with 1 tablespoon of olive oil, plus a little salt and pepper, until coated. Add them to the baking sheet of vegetables, stirring to combine. Dot the butter over the vegetables and sprinkle with 1/4 cup wine. Roast for another 7 to 10 minutes. Remove the vegetables from the oven and gently mix them with the thyme and parsley before serving. This recipe yields 8 servings.

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