Roasted Root Vegetables
A simple and scrumptious dish providing a full variety of vegetables.
1 bay leaf
1/2 cup white wine
6 small onions - peeled and quartered
2 baby turnips - peeled and cut into 1" cubes
1 cup baby carrots
6 small red potatoes - quartered
2 leeks - cleaned and cut into 1/2" pieces
3 parsnips - peeled and cut into 1/2" pieces
12 brussel sprouts
2 tbsp extra virgin olive oil
thyme, rosemary and parsley, chopped - handfull
2 cups vegetable broth or chicken broth
1 can diced tomatoes
salt and pepper - to taste
In heavy aluminum pan, or a roasting pan lined with parchment paper, toss the vegetables with the olive oil.
Roast in preheated barbecue 20 minutes, turning several times, until nicely browned.
Remove from barbecue to add herbs, wine, stock and tomatoes.
Return to barbecue and continue cooking for 30 minutes, stirring occasionally until liquid is well reduced, and vegetables are tender.