Oven Roasted Vegetables

By á-174942

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

Details

Servings 8

Preparation

Step 1

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.