Oven Roasted Vegetables
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 medium
Carrot (peeled and quartered)8 small
Red Potatoes (halved if large)2 small
Turnip (white, quartered)3 tbsps
Olive Oil4 cloves
Garlic (trimmed but unpeeled)2 tbsps
Unsalted Butter (diced)1 cup
White Wine (dry)1 tbsp
Thyme Leaves1
SaltDirections:
1
Preheat the oven to 375 degrees
2
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
3
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
4
Turn the vegetables 2 or 3 times during cooking to prevent burning
5
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
6
Add this mixture to the baking sheet of vegetables and gently stir to combine
7
Continue roasting for 7 to 10 minutes
8
Meanwhile, bring a small saucepan of salted water to boil and blanch the Brussels sprouts for 1 to 2 minutes
9
Drain thoroughly under cold running water
10
Set aside separately
11
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
12
Add them to the baking sheet of vegetables, stirring to combine
13
Dot the butter over the vegetables and sprinkle with 1/4 cup wine
14
Roast for another 7 to 10 minutes
15
Remove the vegetables from the oven and gently mix them with the thyme and parsley before serving