Roasted Root Vegetable
Roasted Root Vegetable
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
Instructions
- 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