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Prep Time
10 mins
Total Time
45 mins
Serves
8

Ingredients

1 tsp
salted butter
5 mL
2 tsp
olive oil
10 mL
4
carrots, peeled, split lengthwise and sliced 1/4 in. (5 mm) thick
3
parsnips, peeled, split lengthwise and sliced 1/4 in. (5 mm) thick
1
celery root (celeriac), washed, peeled, quartered and cut into 1/4 in. (5 mm) chunks
4
shallots, peeled and quartered
2
cloves garlic, peeled and quartered
2
stems fresh rosemary, leaves pulled and coarsely chopped, stems reserved
1/4 tsp
salt
1 mL
4 tbsp
Blackberry Cabernet Sauvignon Vinaigrette
60 mL

Method

Step 1

Preheat oven to 350°F (180°C). In a high-sided, oven-proof skillet on medium-high, heat butter and oil. Add carrots and brown slightly for 1 min. Add parsnips; cook for 1 min. Add celery root, shallots, garlic and rosemary stems and brown lightly for 1 min. more. Sprinkle with salt, mix gently and put entire pan in the oven to bake for 30 min.

Step 2

Remove from oven, remove rosemary stems, add leaves and transfer to serving dish. Drizzle vinaigrette overtop of vegetables and serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Potluck Side Dish

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of recipe):
Calories:
100
Fat:
2 g
Carbs:
19 g
Fibre:
3 g
Protein:
2 g
Sodium:
220 mg
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