Roasted Root Vegetable Medley
Demonstrated by: Rodman Machado of Diamond Head Grill.
Holiday Entertaining on December 15, 1999.
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
Directions:
- 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.
