Herbes de Provence |

Herbes de Provence

HERBES DE PROVENCE

OVEN ROASTED VEGETABLES

Choose any combination of 3 pounds of the following vegetables:
parsnips (peeled and quartered), carrots (peeled and quartered), small red potatoes (halved if large), small white turnips (quartered), Brussels sprouts (trimmed and halved), rutabagas (peeled and cut into 1inch cubes), onions (cut into 1 inch long pieces), sweet potatoes (peeled and cut into 1 ½ inch cubes)
3 tablespoons olive oil
4 cloves garlic, trimmed but unpeeled
1 large Portobello mushroom, stemmed and cut into 8 wedges
2 tablespoons unsalted butter, diced
1/4 cup dry white wine
2 tablespoons Herbes de Provence
Salt and freshly ground pepper

Preheat the oven to 375 º F. In a large bowl, toss the vegetables in 2 tablespoon of the olive oil, plus a little salt and pepper, until coated. Arrange the vegetables cut-side down on a large baking sheet and roast on the bottom shelf of the oven for 20 minutes or until the vegetables are beginning to brown. Turn the vegetables 2 or 3 times during cooking to prevent burning. In the same bowl, toss the garlic and Portobello mushroom with 1 tablespoon of olive oil, plus a little salt and pepper, until coated. Add this mixture to the baking sheet of vegetables and gently stir to combine. Continue roasting for 10 minutes. Dot the butter over the vegetables and sprinkle with 1/4 cup wine and the Herbes de Provence. Roast for another 10 minutes or until tender. Remove the vegetables from the oven and serve.