Roasted Vegetables

Serve these flavorful roasted vegetables from chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar with her Slow-Roasted Balsamic-Glazed Duck for a sophisticated holiday feast.

Source
The Martha Stewart Show, December 2010
Roasted Vegetables
  • servings 8

Ingredients

  • 1/2 cup olive oil

  • 1 pound medium carrots, peeled, halved on the bias, thicker piece halved lengthwise

  • 1 pound medium parsnips, peeled, halved on the bias, thicker piece halved lengthwise

  • 4 bulbs fennel, trimmed, inner layers only, quartered (outer layers reserved for Slow-Roasted Balsamic-Glazed Duck)

  • 1 pound medium red onions, halved

  • 1 head of garlic, cloves separated, skin-on

  • 1/2 bunch fresh thyme

  • 1 tablespoon Maldon sea salt

  • Salsa Rossa

Directions

  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    Heat olive oil in a large roasting pan over high heat; add carrots, parsnips, fennel, and onions; cook, stirring, until slightly browned. Remove from heat and add garlic, thyme, and salt. Transfer to oven and roast until tender and brown, about 40 minutes.

  3. Step 3

    Serve roasted vegetables with salsa rossa.

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Reviews (1)

  • Happy_Birthday_Dr_Seuss
    27 Jan, 2013

    Roasted Vegetables
    Russell's Sunday Dinner
    Sunday Dinner Guest Dr. Julie Iezzi, PhD
    Nutrious and Delicious!
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