Saturday, August 31, 2024
This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.
Oven Roasted Vegetables
By Paula Melbern Weeks
2 parsnips, peeled and quartered 8 Brussel sprouts, trimmed and halved
2 carrots, peeled and quartered 8 shitake mushrooms, stemmed
8 red potatoes, halved 2 T. unsalted butter, diced
3 T. olive oil ¼ c. dry white wine
4 white pearl onions, pealed 1 T. thyme leaves
1 lg. portobello mushroom, stemmed 1 T. chopped parsley
and cut into 8 wedges salt & pepper
4 cloves of garlic
Preheat oven to 375. Toss parsnips, carrots, and potatoes in 1 tablespoon of olive oil plus a little salt and pepper. Arrange vegetables cut-side down on large baking sheet and roast on bottom shelf of oven for 20 minutes or until vegetables begin to brown. Turn the vegetables 2 or 3 times to prevent burning. Toss the pearl onions, garlic, and portobello mushroom with 1 tablespoon of olive oil and salt and pepper. Add to baking sheet of vegetables and mix together. Roast for 7 to 10 minutes. Meanwhile, blanch Brussel sprouts for 1-2 minutes. Drain under cold water. Combine Brussel sprouts and shitake mushrooms with 1 tablespoon of olive oil and salt and pepper. Add to baking sheet and stir to combine. Dot the butter over the vegetables and sprinkle with ¼ cup of white wine. Roast for 7 to 10 minutes. Gently mix in thyme and parsley before serving. Vary vegetables according to what you like. Serves 8.
