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Les Marchés Publics de Montréal

Oven Roasted Root Vegetables

All recipes |  Side dishes, Vegetarian dishes

Oven Roasted Root Vegetables, Végétarien
  • 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!).

    Ingredients

    Serves six.

    • 6 multi-coloured carrots, cut in half lengthwise
    • 12 small potatoes
    • 3 parsnips peeled and cut in quarters
    • 6 small onions (Vidalia or other), peeled and cut in half
    • 30 mL of duck fat (or olive oil)
    • 2 sprigs of thyme
    • 3 or 4 unpeeled cloves of garlic
    • Salt to taste

    Preparation

    1. Mix all the ingredients together and put them in an ovenproof dish.
    2. 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.

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