Oven Roasted Vegetables

Recipe Ingredients

3		Parsnips or 2 large parsnips - peeled, quartered (medium)
2		Carrots - peeled, quartered (medium)
8		Red potatoes - halved if large (small)
2		White turnips - quartered (small)
3 tablespoons	45ml	Olive oil
4		White pearl onions - peeled
4		Garlic cloves - trimmed, but unpeele
1		Portobello mushroom - stemmed, and (large)
		Cut into 8 wedges
8		Brussels sprouts - trimmed, halved
8		Shiitake mushrooms - stemmed
2 tablespoons	30ml	Unsalted butter - diced
1 tablespoon	15ml	Thyme leaves
1 tablespoon	15ml	Chopped flat-leafed parsley leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the oven to 375 degrees.

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. 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. Turn the vegetables 2 or 3 times during cooking to prevent burning.

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. Add this mixture to the baking sheet of vegetables and gently stir to combine. Continue roasting for 7 to 10 minutes.

Meanwhile, bring a small saucepan of salted water to boil and blanch the Brussels sprouts for 1 to 2 minutes. Cool thoroughly under cold running water and drain. Set aside separately.

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. Add them to the baking sheet of vegetables, stirring to combine. Dot the butter over the vegetables and sprinkle with 1/4 cup wine. Roast for another 7 to 10 minutes.

Remove the vegetables from the oven and gently mix them with the thyme and parsley before serving.

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9447) - from the TV FOOD - NETWORK

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