Roasted Root Vegetable Medley

Demonstrated by: Rodman Machado of Diamond Head Grill.
Holiday Entertaining on December 15, 1999.

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Ingredients:

Roasted Root Vegetable Medley

  • 6 bulbs garlic
  • 6 shallots, peeled
  • 1 cup olive oil
  • 4 beets
  • 2 yellow beets or parsnips
  • 4 carrots, pared
  • 2 lb red potatoes, cooked and quartered
  • Leaves from 4 sprigs thyme
  • Salt and pepper to taste
  • 1/4 cup chopped parsley

Directions:

  1. Preheat electric oven to 425°F.
  2. Brush garlic and shallots with olive oil; wrap in foil.
  3. Brush remaining vegetables with olive oil; place in baking pans, separating red beets from other vegetables.
  4. Bake vegetables for 15 to 20 minutes.
  5. Peel beets.
  6. Cut beets and carrots into servings pieces; season with thyme, salt and pepper.
  7. Season potatoes with parsley, salt, and pepper.
  8. Serve with ROASTED CORNISH GAMES HENS WITH ROSEMARY JUS LIE.

Makes 6 servings.

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