Roasted Root Vegetables with Cabernet Glaze

Prep time: 10min
Total time: 40min
Serves 8
1 tsp
salted butter
5 mL
2 tsp
Pure Olive Oil
10 mL
4
carrots, peeled, split lengthwise and sliced 1/4 in. (5 mm) thick
0
3
parsnips, peeled, split lengthwise and sliced 1/4 in. (5 mm) thick
0
1
celery root (celeriac), washed, peeled, quartered and cut into 1/4 in. (5 mm) chunks
0
4
shallots, peeled and quartered
0
2
cloves garlic, peeled and quartered
0
2
stems fresh rosemary, leaves pulled and coarsely chopped, stems reserved
0
1/4 tsp
salt
1 mL
4 tbsp
Blackberry Cabernet Sauvignon Vinaigrette
60 mL
calories
100
fat
2.5 g
saturated fat
0.5 g
carbs
19 g
protein
2 g
fibre
3 g
sodium
220 mg
potassium
460 mg

Directions

  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.

  2. Remove from oven, remove rosemary stems, add leaves and transfer to serving dish. Drizzle vinaigrette overtop of vegetables and serve.