ROASTED ROOT VEGETABLES

1 TSP BUTTER
2 TSP OLIVE OIL
4 CARROTS, PEELED, SPLIT LENGHTWISE AND SLICED 1/4" THICK
3 PARSNIPS (SAME AS ABOVE)
1 CELERY ROOT (CELERIAC), WASHED, PEELED, QUARTERED AND CUT INTO 1/4" CHUNKS
4 SHALLOTS, PEELED AND QUARTERED
2 CLOVES GARLIC, PEELED AND QUARTERED
2 STEMS FRESH ROSEMARY, LEAVES PULLED AND COARSELY CHOPPED, STEMS RESERVED
1/4 TSP SALT
4 TBSP BALSAMIC VINEGAR

PREHEAT OVEN TO 350. IN A HIGH-SIDED OVEN-PROOF SKILLET ON MEDIUM-HIGH, HEAT BUTTER AND OIL. ADD CARROTS AND BROWN SLIGHTLY FOR 1 MIN. ADD PARSNIPS; COOK FOR 1 MIN. ADD CELERY ROOT, SHALLOTS, GARLIC AND ROSEMARY STEMS AND BROWN LIGHTLY FOR 1 MIN. SPRINKLE WITH SALT, MIX GENTLY AND PUT PAN IN THE OVEN TO BAKE FOR 30 MIN.

REMOVE FROM OVEN, REMOVE ROSEMARY STEMS, ADD LEAVES AND TRANSFER TO SERVING DISH. DRIZZLE WITH VINEGAR OVERTOP OF VEGETABLES AND SERVE.

Number of Servings: 8

Recipe submitted by SparkPeople user EIPIPIP.