Roasted Veggies

By lovenaples

Ingredients

• Vegetables and herbs:
• 2 ea. parsnips, peeled and cut into 1-inch oblique cuts
• 2 ea. turnips, peeled and cut into 1-inch oblique cuts
• 2 ea. carrots, peeled and cut into 1-inch oblique cuts
• 2 ea. Idaho potatoes, peeled and cut into 1-inch oblique cuts
• 1 ea. rutabega, peeled and cut into 1-inch oblique cuts
• 10 cloves garlic, peeled
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons fresh oregano, chopped
• For the spice mixture:
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon Espelette pepper
• 1 tablespoon kosher salt
• 4 ounces whole butter, melted
• 6 ounces stout, such as Guinness

Details

Cooking time 60mins

Preparation

Step 1

Place all of the vegetables in a large mixing bowl. Add the melted butter, chopped herbs and sliced garlic. Season the vegetables with spices, salt and ground black pepper. Add this to a oven proof baking dish that has a lid. Pour on the stout. Place the lid on the baking dish and put into a 375-degree pre-heated oven. Allow this to cook for 45 minutes or until the vegetables are soft