- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 8
Ingredients
- 1 tsp
- salted butter
- 5 mL
- 2 tsp
- olive oil
- 10 mL
- 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
- 1/4 tsp
- salt
- 1 mL
- 4 tbsp
- Blackberry Cabernet Sauvignon Vinaigrette
- 60 mL
Method
- Step 1
- Preheat 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.
- Step 2
- Remove from oven, remove rosemary stems, add leaves and transfer to serving dish. Drizzle vinaigrette overtop of vegetables and serve.
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