Ingredients with Measurements:
- 1 pound mixed vegetables (carrots, parsnips, Brussels sprouts, and sweet potatoes)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 1/4 cup breadcrumbs
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash and peel the vegetables. Cut them into bite-sized pieces.
3. Line a baking sheet with parchment paper.
4. In a bowl, toss the vegetables with olive oil, salt, and pepper.
5. Spread the vegetables in a single layer on the prepared baking sheet.
6. Roast the vegetables for 25-30 minutes or until they are tender and lightly browned.
7. While the vegetables are roasting, prepare the persillade. In a small bowl, mix together the parsley, garlic, and breadcrumbs.
8. When the vegetables are done, remove them from the oven and sprinkle the persillade over them.
9. Return the baking sheet to the oven and roast for an additional 5 minutes or until the persillade is golden brown.
10. Serve the roasted vegetables with persillade hot.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 22g
Protein: 4g
Fiber: 5g
Sugar: 7g
Substitutions for ingredients:
- Any combination of vegetables can be used.
- Any type of oil can be used instead of olive oil.
- Gluten-free breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add some chopped nuts to the persillade for extra crunch.
- Use different herbs in the persillade, such as thyme or rosemary.
- Add some crumbled feta cheese on top of the vegetables before serving.
Tips and tricks:
- Make sure the vegetables are cut into similar-sized pieces for even roasting.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- Use a spatula to toss the vegetables halfway through cooking for even browning.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vegetables in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the roasted vegetables with persillade on a platter or in individual bowls.
Garnishes:
Garnish with some extra chopped parsley or a sprinkle of paprika.
Pairings:
This dish pairs well with roasted chicken or fish.
Suggested side dishes:
Serve with a side salad or some crusty bread.
Troubleshooting advice:
If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
Make sure the vegetables are cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Persillade is a French sauce made with parsley and garlic. It is commonly used as a garnish for roasted meats and vegetables.
Flavor profiles:
The roasted vegetables are sweet and savory, while the persillade adds a fresh, herbaceous flavor.
Serving suggestions:
Serve the roasted vegetables with persillade as a side dish or a vegetarian main course.
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Region: French