Roasted Vegetables
- 8-10 Brussels sprouts, (about 8 ounces)
- 8 cipollini onions, (about 4 ounces)
- 1 carrot, peeled, halved lengthwise, and cut into 1-inch pieces
- 1 parsnip, peeled, halved lengthwise, and cut into 1-inch pieces
- 1 medium turnip, peeled, trimmed, cut into 1-inch pieces
- 2 medium red potatoes (about 12 ounces), cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 tablespoons coarsely chopped parsley
- 1 tablespoon fresh chervil sprigs
- 1 tablespoon fresh thyme leaves
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Brussels sprouts, (about 8 ounces) (8)
- Carrot (1)
- Chervil, fresh sprigs (1 tablespoon)
- Cipollini onions, (about 4 ounces) (8)
- Parsley (2 tablespoons)
- Parsnip (1)
- Red potatoes (about 12 ounces), medium (2)
- Thyme, fresh leaves (1 tablespoon)
- Turnip, medium (1)
- Cooking & Baking
- Olive oil, extra-virgin (2 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Published July 28, 2011 (1 year ago).
1 person saved this recipe.
