Roasted Root Vegetable

Name: Roasted Root Vegetable
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 8 Nantes carrots or small carrots, peeled and halved lengthwise; 4 small parsnips, peeled and halved lengthwise; 4 baby red potatoes, halved; 1 small celeriac, peeled and cut into 1-inch (2.5-cm) long sticks; 1 onion, cut into 1/2-inch (1-cm) rounds; 2 tbsp (30 ml) olive oil; 1/4 cup (10 g) flat-leaf parsley, finely chopped

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Preparation 15 min
Cooking 35 min
Servings 4

Végétarien
Végétalien
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 8 Nantes carrots or small carrots, peeled and halved lengthwise
- 4 small parsnips, peeled and halved lengthwise
- 4 baby red potatoes, halved
- 1 small celeriac, peeled and cut into 1-inch (2.5-cm) long sticks
- 1 onion, cut into 1/2-inch (1-cm) rounds
- 2 tbsp (30 ml) olive oil
- 1/4 cup (10 g) flat-leaf parsley, finely chopped

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper lined baking sheet, toss the vegetables in the oil. Season with salt and pepper. Bake for 35 to 40 minutes or until the vegetables are tender and lightly golden, stirring 2 or 3 times during cooking. Sprinkle with the parsley.

Roasted Root Vegetable

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Ingredients

Preparation

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