Name: Boozy baked root vegetables
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil; 20g butter, melted; 3 garlic cloves, crushed; 2 large parsnips, peeled, halved, quartered lengthways; 750g chat potatoes, halved; 2 red onions, cut into thick wedges; 3 sprigs fresh rosemary; 2 bunches baby beetroot, trimmed, peeled, quartered; 40.00 ml brandy; Fresh chervil leaves, to serve (optional)

Boozy baked root vegetables

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Prep Time:
15 minutes

Cook Time:
55 minutes

Total Time:
70 minutes

Brandy-infused roasted veggies elevate flavors to new heights.

Ingredients:

36.40 gm extra virgin olive oil
20g butter, melted
3 garlic cloves, crushed
2 large parsnips, peeled, halved, quartered lengthways
750g chat potatoes, halved
2 red onions, cut into thick wedges
3 sprigs fresh rosemary
2 bunches baby beetroot, trimmed, peeled, quartered
40.00 ml brandy
Fresh chervil leaves, to serve (optional)

Instructions:

Preheat oven to 200C (180C fan-forced).
In a small bowl, mix together oil, butter, and garlic. Season with salt and pepper. Transfer parsnip, potato, onion, and rosemary to a large roasting pan. Place beetroot on a separate baking tray. Drizzle vegetables with the oil mixture.
Roast until golden and tender for 50 to 55 minutes, then remove from oven. Drizzle the hot vegetables with brandy and gently toss to coat. Transfer to a serving platter and sprinkle with chervil before serving if desired.

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