Roasted Root Vegetables with Cabernet Glaze
Prep Time
Serves
Cooking Mode
1 tsp salted butter
2 tsp olive oil
4 carrots, peeled, split lengthwise and sliced 1/4 in. (5 mm) thick
3 parsnips, peeled, split lengthwise and sliced 1/4 in. (5 mm) thick
1 celery root (celeriac), washed, peeled, quartered and cut into 1/4 in. (5 mm) chunks
4 shallots, peeled and quartered
2 cloves garlic, peeled and quartered
2 stems fresh rosemary, leaves pulled and coarsely chopped, stems reserved
¼ tsp salt
4 tbsp Blackberry Cabernet Sauvignon Vinaigrette
1 tsp salted butter
2 tsp olive oil
4 carrots, peeled, split lengthwise and sliced 1/4 in. (5 mm) thick
3 parsnips, peeled, split lengthwise and sliced 1/4 in. (5 mm) thick
1 celery root (celeriac), washed, peeled, quartered and cut into 1/4 in. (5 mm) chunks
4 shallots, peeled and quartered
2 cloves garlic, peeled and quartered
2 stems fresh rosemary, leaves pulled and coarsely chopped, stems reserved
¼ tsp salt
4 tbsp Blackberry Cabernet Sauvignon Vinaigrette
Directions
1Preheat oven to 350°F (180°C). In a high-sided, oven-proof skillet on medium-high, heat butter and oil. Add carrots and brown slightly for 1 min. Add parsnips; cook for 1 min. Add celery root, shallots, garlic and rosemary stems and brown lightly for 1 min. more. Sprinkle with salt, mix gently and put entire pan in the oven to bake for 30 min.
2Remove from oven, remove rosemary stems, add leaves and transfer to serving dish. Drizzle vinaigrette overtop of vegetables and serve.
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