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Roasted root vegetables and raclette cheese
Preparation
20 min
Cooking time
40 min
Servings
10 to 12 servings
Ingredients
- 1 kg (2.2 lbs.) coloured or Nantes carrots, sliced length-wise
- 1 kg (2.2 lbs.) parsnips, sliced length-wise
- 680 g (1 1/2 lbs.) baby potatoes, cut in half
- 454 g (1 lb.) Jerusalem artichokes, cut in half
- 4 shallots, quartered
- 4 rosemary or thyme sprigs
- 45 ml (3 tbsp.) olive oil
- 45 ml (3 tbsp.) honey
- Salt and pepper
- 6 slices of Quebec raclette cheese
Persillade:
- 15 ml (1 tbsp.) olive oil
- 45 ml (3 tbsp.) parsley, finely chopped
- 45 ml (3 tbsp.) dill, finely chopped
- 45 ml (3 tbsp.) pumpkin seeds, toasted and chopped
- 1 small garlic clove, minced
- The zest from one lemon
- Salt and pepper
Preparation
- Preheat the oven to 190 °C (375 °F).
- Arrange all the vegetables on a baking sheet, along with the thyme or rosemary.
- Drizzle with olive oil and honey.
- Season.
- Roast in the oven for approximately 40 minutes, or until vegetables are caramelized and tender.
- Top the vegetables with the raclette cheese.
- Quickly broil.
Persillade:
- Combine all the ingredients.
- Season.
- Drizzle the roasted vegetables with the persillade.
