French · Dinner
French Roast Vegetable Medley
Roasted root vegetables and shallots with olive oil, garlic and thyme, finished with a Dijon and sherry vinegar glaze. Carrots, parsnips, fennel and Brussels sprouts caramelize in a hot oven until browned at the edges, then scatter with parsley and toasted hazelnuts before serving as a warm plate.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
329Calories
6.1gProtein
16.8gFat
41.5gCarbs
16.3gSugar
11.9gFiber
700mgSodium
0mgChol
2.1gSat Fat
980mgPotassium
110mgCalcium
2.7mgIron
0mcgVitamin B12
68mgVitamin C
vegetarian
low-calorie
high-fiber
herb-salt
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Preheat oven to 425°F (220°C). Peel and cut carrot and parsnip into batons; cut fennel into wedges; halve Brussels sprouts; quarter shallot. Lightly crush garlic cloves.
2
Toss
In a bowl, toss carrot, parsnip, fennel, Brussels sprouts, shallot and garlic with olive oil, thyme, salt and pepper until evenly coated.
3
Roast
Spread vegetables in a single layer on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, turning halfway, until deeply browned.
4
Glaze
While roasting, whisk Dijon mustard, sherry vinegar and honey until smooth. Squeeze roasted garlic from skins, mash into glaze, then drizzle over hot vegetables and toss gently to coat.
5
Plate
Transfer glazed vegetables to a plate. Roughly chop and scatter hazelnuts and parsley over top; serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g carrot, peeled
- 5.2 oz150g parsnip, peeled
- 4.2 oz120g fennel
- 5 oz140g Brussels sprouts
- 22 small shallot
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp fresh thyme leaves
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp sherry vinegar
- 1 tsp1 tsp honey
- 2/3 oz20g hazelnuts, toasted
- 2 tsp2 tsp parsley
