Quintissential Roasted Vegetables

Copyright 2012 LtDan'sKitchen blogs

This is one dish that I make when I'm roasting chicken or pork or if you want something simple to make that will go well with rice pilaf. Not only is this dish simple, it is also healthy and is a good way to introduce somebody who is not big on vegetables. I've made this a number of ways but it always comes out really good so this is another "fool proof" recipe. Adapted from Michael Chiarello's recipe, this is definitely one to try. One other thing, you can definitely make this with your favorite vegetables and a good addition are asparagus spears and even baby potatoes.

Quintissential Roasted Vegetables

3/4 lb Crimini mushrooms

1/2 lb pearl onions

cloves from one bulb of garlic

4 medium carrots

1/2 tsp Herbes de Provence

salt and pepper

olive oil

chopped parsley

1. Preheat oven to 400°F. Trim carrots on both ends and slice in thirds and 

    halve the thicker pieces. Set aside.  Peel the pearl onions and combine 

    with the carrots.

2. Slice the mushrooms in half. Set aside. Heat a skillet over medium heat 

    and add 2 tbsp olive oil. Saute the mushrooms and season with salt and 

    pepper. Cook until it releases its water and turns golden brown. Let cool.  

3. In a large baking pan, combine the carrots, onions, mushrooms, and garlic 

    and douse with olive oil until coated. Season with salt and pepper and 

    the Herbes de Provence. Bake for about 20-25 minutes. 

4. Serve the vegetables warm and garnish with chopped parsley.