Ricardo's Roasted Root Vegetables
- serves 4
8 Nantes carrots or baby carrots, peeled and cut in half crosswise
4 small parsnips, cut in half crosswise
4 small red new potatoes, cut in half
1 small celeriac, cut into sticks 2.5 cm (1 inch) wide
1 white turnip, cut in half and sliced 1 cm (1/2 inch) thick
1 onion, cut into rounds 1 cm (1/2 inch) thick
30 mL (2 tablespoons) olive oil
60 mL (1/4 cup) chopped flat-leaf parsley
Salt and pepper
1. With the rack in the middle position, preheat the oven to 180°C (350°F).
2. In a large ovenproof skillet over high heat, brown the vegetables in the oil. Transfer the skillet to the oven. Roast, stirring frequently, until the vegetables are tender, about 40 minutes. Add the parsley. Season with salt and pepper.