Welcome Back!Sign in here:

   Reset Password

Not Registered?Still need to become one of our thirsty clan 158,694 strong?

Now's your chance!

Register Today!

Want the best wine for your buck?

204,891Wine Reviews
161,012Members
30Seconds to join
Ad

Roasted Root Vegetables With Onion Confit

Tracey Black, who owns Epicuria Fine Foods and Catering in Ottawa, created this wine-friendly dish with root vegetables. This is a perfect make-ahead dish that re-warms beautifully. I'd pair it with an unoaked chardonnay or a pinot noir.

Makes 4 servings

Onion Confit

2 medium red onions, julienned

2 tablespoons butter

1/4 cup brown sugar

1/4 cup red wine

1/4 cup balsamic vinegar

Sea salt and freshly ground black pepper to taste

Roast Vegetables

3 carrots cut into long roll cut*

3 parsnips cut into long roll cut*

1 sweet potato, cut into wedges 3 to 4 inches

1 cup onion confit

1 to 2 tablespoons canola oil

Sea salt and freshly ground black pepper to taste

1/4 cup chopped parsley

Start with onion confit, as it will need to cook while vegetables are prepared and roasted.

Preheat oven to 375 degrees.

In a medium saucepan over medium heat, cook onions in butter until soft, stirring occasionally. Add sugar and cook, stirring occasionally, over medium-low heat until caramelized.

Add red wine and balsamic vinegar and cook at medium-high heat until reduced and dark in color. Season with sea salt and black pepper. Set aside and reheat when ready to serve.

Meanwhile, cut vegetables, ensuring they are similar in size so they will cook at the same rate. Keeping vegetables separate, toss each vegetable with just enough canola oil to lightly coat. Season with salt and pepper to taste.

Place each vegetable on its own parchment-lined baking sheet, and roast until soft. Some vegetables may take slightly longer than others. Remove cooked vegetables, but return them to the oven to re-warm prior to serving.

When everything is ready, toss vegetables, reheated confit and parsley together, season and serve.

*Place on cutting board and take a diagonal slice from the tip. Roll a quarter turn and cut without changing angle of knife. Continue cutting and turning to end. Pieces will have a triangular appearance. This gives the maximum number of cut surfaces for quicker cooking and better penetration of flavors.


Complementary Wines: Pinot Noir

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog Epicuria.


If you liked this recipe, you may also like these vegetables & salads and wine recipe pairings:

Return to Recipes

Ad

FEEL LOST IN THE

STORE?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Wine of the Week

As featured on  

CTV Wine of the Week!

Cakebread Zinfandel
Zinfandel 2011,
Red Hills Lake County, California...
Ad

Natalie MacLean

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 161,012 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

PAY TOO MUCH FOR

WINE?

Get my reviews of terrific under-priced wines. Save money, drink better wine.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award