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Roasted Vegetable CasseroleFrom Rosemarie Petitpas
I prepare both recipes and remove the mélange
from the oven first since it cooks faster. I then combine the vegetables in
one serving dish.
ROASTED ROOT VEGETABLES (4 servings)
3 tablespoons extra-virgin olive oil, butter or
mixture of both
2 pounds mixed root vegetables, such as carrots,
potatoes, sweet potatoes, parsnips, turnips, shallots and onions, peeled and
cut into 1-1/2 to 2-inch chunks
About 1 tablespoon chopped fresh rosemary leaves
Salt and freshly ground pepper to taste
About 9 cloves garlic, cut in half
Minced fresh parsley for garnish
Preheat oven to 425 F.
Put vegetables in baking pan. Melt oil/butter and add to all vegetables (except garlic) along with rosemary. Sprinkle with salt and pepper. Stir so everything is coated with oil/butter. Place pan in oven.
Cook for 30 minutes, gently stirring vegetables
once or twice during that period. Add the garlic and stir all. At this point
vegetables should be starting to brown. If not, raise oven temperature to 450
F.
Continue to cook, stirring every 10 minutes or
so until vegetables are tender and nicely browned, about another 30 minutes.
Garnish and serve hot or at room temperature.
Based on recipe from “How To Cook Everything”
ROASTED VEGETABLE MÉLANGE (4-5 servings)
2 – 3 red bell peppers cut in strips
1 pound sugar snap peas
1 pound Brussels sprouts (outer leaves removed
and cut in half vertically)
1 red onion (peeled and cut in strips)
c. 7 shallots (peeled and cut in half
vertically)
c. 5 garlic cloves (peeled and cut in half
vertically)
2 teaspoons chopped rosemary
2 tablespoons olive oil and l teaspoon butter,
melted
chopped parsley to garnish
Preheat oven to 425
Place vegetables with rosemary in shallow casserole. Add melted oil/butter and stir to coat all. Sprinkle with salt and pepper to taste. Bake about 30 minutes, gently stirring vegetables every 10 minutes. Remove when tender and beginning to brown. Have a recipe to share? Click here. Looking for a special recipe? Click here.
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