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Roasted root vegetables, exotic mushrooms and cipollini onions

Roasted root vegetables, exotic mushrooms and cipollini onions

Main course | Easy | 1 hour
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Bring a large saucepan of salted water to a boil.
  2. Add the potatoes and carrots and cook for 9 to 12 minutes or until vegetables are tender-crisp.
  3. Drain, rinse with cold water and cut in half lengthwise. Set aside.
  4. Cook the mushrooms in 5 mL (1 tsp.) each of olive oil and butter in a large skillet over medium-high heat for 4 or 5 minutes or until nicely browned. Set aside.
  5. In the same skillet over mediumhigh heat, add the remaining olive oil and butter and cook the cipollini onions for 3 or 4 minutes or until nicely browned.
  6. Add the reserved potatoes and carrots and continue cooking 5 or 6 minutes.
  7. Add the reserved mushrooms, bordelaise sauce, balsamic vinegar, and then season with salt and pepper.
  8. Transfer to a large serving platter and garnish with fresh parsley.

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