Vegetables
Roasted Root Vegetables
Serves: 12
Per Serving: 153 Calories; 3g Fat (16% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 40mg Sodium
Recipe By: MasterCook
A simple and scrumptious dish providing a full variety of vegetables.
Ingredients:
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1 bay leaf
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1/2 cup white wine
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6 small onions - peeled and quartered
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2 baby turnips - peeled and cut into 1" cubes
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1 cup baby carrots
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6 small red potatoes - quartered
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2 leeks - cleaned and cut into 1/2" pieces
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3 parsnips - peeled and cut into 1/2" pieces
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12 brussel sprouts
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2 tablespoons extra virgin olive oil
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Handful each fresh thyme, rosemary and parsley - chopped
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2 cups vegetable broth or chicken broth
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1 can diced tomatoes
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Salt and pepper - to taste
Steps:
- In heavy aluminum pan, or a roasting pan lined with parchment paper, toss the vegetables with the olive oil
- Roast in preheated barbecue 20 minutes, turning several times, until nicely browned
- Remove from barbecue to add herbs, wine, stock and tomatoes
- Return to barbecue and continue cooking for 30 minutes, stirring occasionally until liquid is well reduced, and vegetables are tender
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