ROASTED VEGETABLES

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Roasted Vegetables image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 400 degrees.
  • 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.

*** Explore more Roasted Vegetables Recipes »

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