PCC Roasted Winter Vegetables
Serves: 6
Ingredients
PreparationIngredients
For roasted vegetables
- 1 organic yam Add to list
- 1 organic sweet potato Add to list
- 1 organic red potato Add to list
- 1 red onion Add to list
- 1 red bell pepper Add to list
- 1 parsnip Add to list
- 2 carrots Add to list
- 2 celery ribs Add to list
- Olive oil Add to list
- Salt Add to list
- Pepper Add to list
For dressing:
- 1/3 cup olive oil Add to list
- 1/2 cup whole garlic cloves Add to list
- 1/3 cup balsamic vinegar Add to list
- 1/2 teaspoon thyme Add to list
- 1/2 cup chopped parsley Add to list
- 1 teaspoon salt Add to list
- 1/2 teaspoon black pepper Add to list
Preparation
Cut the vegetables into 1 1/2 inch squares and toss with olive oil, salt and pepper. Roast in a 400° F oven until browned and tender.
To make dressing, roast whole garlic cloves in 1/3 cup olive oil until soft. Place roasted garlic cloves, olive oil, balsamic vinegar, thyme, salt pepper and parsley in a food processor and blend until smooth. Toss with roasted vegetables.
Recipe by
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
Comments
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PCC Roasted Winter Vegetables
Until brown and tender -- 10 minutes? 30 minutes? an hour?
February 18, 2012 at 05:45 PM — yarfie