Here is an easy-to-make side dish, because almost all the vegetables keep their skins on … except for the parsnips and the onions (strap on your ski mask for the latter if you don’t want to cry!).
- Mix all the ingredients together and put them in an ovenproof dish.
- Cook at a moderate temperature (approximately 160°C, or 320°F) for 30 to 45 minutes or until tender.
A recipe from our chef, Nicole Anne Gagnon.