Oven Roasted Root Vegetables

Oven Roasted Root Vegetables

Here's a side dish that's quick to make, because practically all the vegetables keep their skins... except for the onions (get out your ski masks if you're worried about your eyes stinging!).

Ingrédients

  • 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

Préparation

  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.
Préparation
15 minutes
Cuisson
45 minutes
Rendement
6 portions
Category
Side dishes
Vegetarian
Recette par
Nicole Anne Gagnon