Oven Roasted Root Vegetables

Here's a side dish that's quick to make, because practically all the vegetables keep their skins... except for the onions (get out your ski masks if you're worried about your eyes stinging!).

Ingredients

6 multi-coloured carrots, cut in half lengthwise
12 small potatoes
3 parsnips peeled and cut in quarters
6 small onions (Vidalia or other), peeled and cut in half
30 mL of duck fat (or olive oil)
2 sprigs of thyme
3 or 4 unpeeled cloves of garlic
Salt to taste

Preparation

Mix all the ingredients together and put them in an ovenproof dish.
Cook at a moderate temperature (approximately 160°C, or 320°F) for 30 to 45 minutes or until tender.

Preparation

15 minutes

Cooking

45 minutes

Servings

6 portions