Roasted Root Vegetables
Roasted Root Vegetables
Ingredients
- 4 large Nantes carrots, peeled and cut in half lengthwise
- 4 medium parsnips, peeled and cut in half lengthwise
- 3 white or red potatoes, cut in 1/2-inch (1-cm) slices
- 2 tablespoons (30 ml) butter
- 1 tablespoon (15 ml) olive oil
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 200°C (400°F).
- In a large ovenproof skillet over medium heat, brown the vegetables in the butter and oil for about 5 minutes. Season with salt and pepper. Transfer to the oven and bake for about 30 minutes, stirring frequently.
- Serve with Filets Mignons with Mushrooms on Leek Puffs (see recipe).
Roasted Root Vegetables