Oven Roasted Vegetables
- 6 carrots
- 2 beets
- 2 parsnips
- 2 sweet potatoes
- 1 rutabaga
- 1 large onion
- 2 to 3 tablespoons of herbs of Provence (or mixed herbs)
- 1/2 cup white wine or chicken stock
- Salt and pepper
- 3 tablespoon of butter
Preheat oven to 375 degrees. Peel, wash, and cut vegetables into wedges and large cubes.
Prepare a large casserole dish with a thin layer of oil. Arrange vegetables in a single layer (but not separated). Season vegetables with herbs and salt and pepper. Divide butter and spread over the vegetables. Roast for 15 minutes, turn vegetables, and roast another 15 minutes.
Pour chicken stock or wine over the vegetables and cover. Cook for an additional 30 to 45 minutes, until the vegetables are soft. Turn once or twice to make sure vegetables don't stick to the dish.
Remove the cover and cook an addition 10 to 15 minutes until most of the liquid has evaporated.
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