Oven Roasted Root Vegetables - Side dishes | Montreal’s Public Markets

Here is an easy-to-make side dish, because almost all the vegetables keep their skins on … except for the parsnips and the onions (strap on your ski mask for the latter if you don’t want to cry!).

Ingredients

Serves six.

6 multi-coloured carrots, cut in half lengthwise
12 small potatoes
3 parsnips peeled and cut in quarters
6 small onions (Vidalia or other), peeled and cut in half
30 mL of duck fat (or olive oil)
2 sprigs of thyme
3 or 4 unpeeled cloves of garlic
Salt to taste

Preparation

Mix all the ingredients together and put them in an ovenproof dish.
Cook at a moderate temperature (approximately 160°C, or 320°F) for 30 to 45 minutes or until tender.

A recipe from our chef, Nicole Anne Gagnon.

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