Rating: 3.26 stars
144 Ratings
  • 5 star values: 20
  • 4 star values: 36
  • 3 star values: 55
  • 2 star values: 27
  • 1 star values: 6

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.

The Martha Stewart Show, December 2010, The Martha Stewart Show, Episode 6057

Gallery

Recipe Summary

Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees.

    Advertisement
  • 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.

  • Serve roasted vegetables with salsa rossa.

Advertisement

Reviews (1)

144 Ratings
  • 5 star values: 20
  • 4 star values: 36
  • 3 star values: 55
  • 2 star values: 27
  • 1 star values: 6
Rating: 5 stars
12/23/2017
Made this to go along with the Slow-roasted Balsamic-glazed Duck & Roasted Vegetables w/ Salsa Rossa from her show. IT WAS AMAZING!