Roasted Vegetables

  • 2 medium parsnips, peeled and quartered or 3 large parsnips -- peeled and cut into quarters
  • 2 medium carrots, peeled and quartered
  • 8 small red potatoes, halved if large
  • 2 small white turnips, quartered
  • 3 tablespoons olive oil
  • 4 white pearl onions, peeled
  • 4 cloves garlic, trimmed but unpeeled
  • 1 large portobello mushroom, stemmed and cut into 8 wedges
  • 8 Brussels sprouts, trimmed and halved
  • 8 shiitake mushrooms, stemmed
  • 2 tablespoons unsalted butter, diced
  • 1/4 cup dry white wine
  • 1 tablespoon thyme leaves
  • 1 tablespoon chopped flat-leafed parsley, leaves
  • Salt and freshly ground pepper

Preheat the oven to 375 degrees.

In a large bowl, toss the parsnips, carrots, potatoes and turnips with 1 tablespoon of the olive oil, plus a little salt and pepper, until coated. Arrange the vegetables cut-side down on a large baking sheet and roast on the bottom shelf of the oven for 20 minutes or until the vegetables are beginning to brown. Turn the vegetables 2 or 3 times during cooking to prevent burning.

In the same bowl, toss the pearl onions, garlic and portobello mushroom with 1 tablespoon of olive oil, plus a little salt and pepper, until coated. Add this mixture to the baking sheet of vegetables and gently stir to combine. Continue roasting for 7 to10 minutes.

Meanwhile, bring a small saucepan of salted water to boil and blanch the Brussels sprouts for 1 to 2 minutes. Drain thoroughly under cold running water. Set aside separately. In a small bowl, combine the shiitake mushrooms and the Brussels sprouts and toss with 1 tablespoon of olive oil, plus a little salt and pepper, until coated. Add them to the baking sheet of vegetables, stirring to combine. Dot the butter over the vegetables and sprinkle with 1/4 cup wine. Roast for another 7 to 10 minutes.

Remove the vegetables from the oven and gently mix them with the thyme and parsley before serving.

  • Yields: 6-8 servings
  • Preparation Time: 1 hour
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