Roasted Vegetables ala Paul

Reposting some Easter recipes from last year. I wrote these up AFTER the fact of Easter last year, so now they are just in time for 2008:

Like I mentioned before, my brother-in-law, Paul, is an amazing cook. He managed most of the lavish Easter dinner single-handedly. I’ve had his roasted potatoes before, but this time, he made roasted vegetables that were just delicious. Best of all, they made the entire house smell scrumptious while they were cooking.

Roasted Vegetables ala Paul

  • 1/2 pound parsnips, peeled and cut into 2-inch chunks
  • 1/2 pound carrots, peeled and cut into 2-inch chunks
  • 3-4 shallots, sliced
  • 1/2 pound brussel sprouts, sliced in half
  • 3 cloves garlic

Put vegetables in large roasting pan (Paul used a disposable aluminum pan).

Stir together:

  • 2/3 c. chopped fresh parsley
  • 2 T. minced garlic
  • 1/4 c. white wine
  • 1/3 c. olive oil
  • 1 t. coase sea salt

Toss vegetables in this mixture. Cover pan tightly with foil and bake for 45 minutes in a 400° over. Uncover and bake for an additional 15 minutes to brown.

Prepare yourself for a house that radiates delicious smells. (Your neighbors may find excuses to wander over and find out what is smelling so yummy!)