- January 24, 2018 at 1:24 am #383808mosParticipant
1 head Romanesque
1 golden beet
6 button mushrooms
4 heads of shallot
2 tbs olive oil
1/2 tsp fine sea salt
Preheat an oven to 375°. Line a large sheet pan, cookie sheet or roasting pan with parchment paper, if desired. While the oven heats, prep all the vegetables.
Remove the core from the Romanesque and divide the head into bite-size florets.
Trim and peel the rutabaga.
Cut in half lengthwise and cut into wedges. Cut the wedges in half crosswise if they seem too large.
Trim and peel the beet. Cut it into bite-size chunks.
Trim and peel the parsnips.
Cut them into quarters lengthwise.
Carefully cut out and discard the woody core from their centers.
Trim the mushrooms and cut in half or quarters, depending on size.
Trim and peel the shallots, separating them into individual cloves.
Put all the vegetables in a bowl, drizzle them with the olive oil, and toss to coat them evenly with the oil.
Spread the vegetables on the prepared baking sheet in a single layer.
Sprinkle evenly with the salt and roast until the vegetables are tender and browned, about 45 min.
Check the vegetables after 30 min and turn for more even browning in the end.
Serve hot or warm. Serves 6
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