Roasted Root Vegetable Medley

Demonstrated by: Rodman Machado of Diamond Head Grill

Ingredients

6 bulbs garlic
6 shallots, peeled
1 cup olive oil
4 beets
2 yellow beets or parsnips
4 carrots, pared
2 lb red potatoes, cooked and quartered
Leaves from 4 sprigs thyme
Salt and pepper to taste
1/4 cup chopped parsley

Instructions

Preheat electric oven to 425 F. Brush garlic and shallots with olive oil; wrap in foil. Brush remaining vegetables with olive oil; place in baking pans, separating red beets from other vegetables. Bake vegetables for 15 to 20 minutes. Peel beets. Cut beets and carrots into servings pieces; season with thyme, salt and pepper. Season potatoes with parsley, salt, and pepper. Serve with ROASTED CORNISH GAMES HENS WITH ROSEMARY JUS LIE. Makes 6 servings.

Show Info

Holiday Entertaining 12/15/1999