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Roasted Vegetables

Food Network Canada
YIELDS
6 servings
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Ingredients

¼
cup olive oil
10
baby white turnips, peeled
2
large carrots, peeled and cut into 1-inch dice
4
clove of garlic, peeled and cut in half
1
large sweet potato, peeled and cut into 1-inch dice
2
parsnips, peeled and cut into 1-inch dice
¼
cup chicken stock
1
Tbsp unsalted butter
5
sprig fresh thyme
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Directions

Step 1

Add olive oil to a large casserole dish over high heat. Add turnips, carrots, sweet potato and parsnips. Cook until the vegetables start to brown and then add garlic. Reduce heat to medium and continue to cook the vegetables until they are nicely caramelized. Add chicken stock, butter and thyme and continue to cook until the vegetables are fork tender and nicely glazed. Season with salt and freshly ground white pepper.

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