Roasted Root Vegetables Ingrédients 1 bay leaf1/2 cup white wine6 small onions – peeled and quartered2 baby turnips – peeled and cut into 1″ cubes1 cup baby carrots6 small red potatoes – quartered2 leeks – cleaned and cut into 1/2″ pieces3 parsnips – peeled and cut into 1/2″ pieces12 brussel sprouts2 tbsp extra virgin olive oilthyme, rosemary and parsley, chopped – handful2 cups vegetable broth or chicken broth1 can diced tomatoessalt and pepper – to taste Directions In heavy aluminum pan, or a roasting pan lined with parchment paper, toss the vegetables with the olive oilRoast in preheated barbecue 20 minutes (at 375°F / 190°C), turning several times, until nicely brownedRemove from barbecue to add herbs, wine, stock and tomatoesReturn to barbecue and continue cooking for 30 minutes, stirring occasionally until liquid is well reduced, and vegetables are tender Cuisinez avec style grâce à ces accessoires ❮ Plat à rôtir en aluminium | Lot de 3 $7.99 CAD Bientôt disponible Plat à rôtir et à égoutter en acier inoxydable $29.99 CAD Ajouter au panier Papier de boucherie $32.99 CAD Ajouter au panier Pince Baron™ 12" $9.99 CAD Ajouter au panier ❯ Retour au blog