GE Recipes

Roasted Vegetables

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Ingredients

  • 1-pound wild mushrooms (Crimini, lobster, chanterelle, elf's ear, or hedgehog mushrooms all work really well. Be creative!)
  • 3 carrots cut into 1/2-inch strips
  • 3 parsnips cut into 1/2-inch strips
  • 4 turnips cut into 1/2-inch strips
  • 4 Yukon Gold potatoes cut into 1/2-inch strips
  • 2 rutabagas cut into 1/2-inch strips
  • Sea or Kosher salt
  • Black pepper

Marinade

  • 1/4 cup olive oil
  • Juice of 1/2 lemon
  • 2 tablespoons soy sauce
  • 1 tablespoon cracked black pepper
  • 2 sprigs rosemary, chopped
  • 3 tablespoons parsley, chopped
  • 1 tablespoon brown sugar
  • Rosemary sprigs (garnish)
By Chef Brian Duffy
www.ChefDuff.com
www.ShanachiePub.com

Preparation

Traditional Directions

1. Preheat oven to 425°F.

2. Cut all vegetables and potatoes, and place everything except mushrooms in a large bowl.

3. In a separate bowl combine and whisk the ingredients for the marinade.

4. Toss the marinade over the vegetables. Season with salt and black pepper.

5. Transfer marinated vegetables to a sheet tray. Arrange the vegetables to minimize overlap.

6. Roast the vegetables in the oven for 15 minutes, then add the mushrooms to the tray. Move the vegetables around a bit to ensure even browning.

7. Check the vegetables after 30 minutes, and test for doneness (not hard, but not too soft). If necessary, roast for another 10 - 15 minutes.

8. Final step is to broil the vegetables for 3 - 5 minutes. This will allow let them to get a little bit more color, as well as caramelize the natural sugars.

9. Pull from the oven and transfer immediately to a serving dish. Garnish with rosemary sprigs.

Advantium Directions

1. Cut all vegetables and potatoes, and place everything in a large bowl.

2. In a separate bowl combine and whisk the ingredients for the marinade.

3. Toss the marinade over the vegetables. Season with salt and black pepper.

4. On the Advantium, select Vegetable setting or customize a recipe using U10, L10 and M5 for 4 minutes.