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Roasted Root Vegetables

Roasted Root Vegetables

Herbes De Provence Marinade for Roasted Root Vegetables
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Olive Oil plus 2 tsp. for greasing parchment paper
  • 1 lb. Red Potatoes
  • 4 Medium Carrots chopped into 1 inch pieces
  • 2 Medium Parsnips chopped into 1 inch pieces
  • 2 Red Onions quartered and sliced
  • 1 Large Fennel Bulb sliced
  • 2 Fuji or Gala Apples sliced
  • 1/3 cup White Balsamic Vinegar
  • 4 cloves Garlic minced
  • 1 Tbsp. Dijon Mustard
  • 1/4 cup Herbes de Provence
  • 2 tsp. Sea Salt
  • 2 tsp. Freshly Ground Black Pepper
  • 6 Leaves Rainbow Chard sliced into thin strips

Equipment

  • Oven

Method
 

  1. Heat oven to 350 degrees. Line a sheet pan with parchment paper and lightly brush the paper with about 2 teaspoons of olive oil. Arrange vegetables on sheet pan.
  2. In a small bowl whisk together remaining olive oil, white balsamic vinegar, garlic, Dijon, herbs, salt and pepper. Brush the vegetables with the marinade, leaving roughly 4 tablespoons for later.
  3. Roast for 35 - 40 minutes. Remove sheet pan and increase the oven temperature to 400 degrees. Scatter chard over the vegetables and brush all with the remaining marinade. Using a wooden spoon or plastic spatula (so as not to tear the parchment), give all the vegetables a good toss.
  4. Roast an additional 5-10 minutes or until tender, taking care not to over cook the chard. 

Notes

Leftovers? Put them to good use by mixing them in with your breakfast omelet for a dash of decadence. Serving suggestions: Feta or Goat Cheese Crumbles, Fresh Sliced Avocado or
Sunflower Seeds