Root Vegetable and Brussels Sprouts Stew
4 servings
25 minutes
Ragout of root vegetables and Brussels sprouts is a true embodiment of French culinary elegance. It is based on aromatic roasted vegetables that reveal their sweetness and rich flavor through caramelization in the oven. The honey-balsamic sauce adds a light tanginess, while garlic and red pepper provide spiciness. This ragout pairs perfectly with meat dishes but can also stand alone as a vegetarian treat. The history of such vegetable ragouts originates from French country cuisine, where simple yet harmonious flavors were valued above all. This dish will delight gourmets seeking a balance of sweetness, acidity, and spiciness, and its texture—soft root vegetables and tender Brussels sprouts—makes it indispensable for a cozy home dinner.
1
Preheat the oven to 230°C. Grease 2 baking sheets with oil.
- Olive oil: 3 teaspoons
2
Mix the carrot and parsnip with 2 tsp of oil and place on the first baking sheet.
- Parsnip: 360 g
- Carrot: 240 g
- Olive oil: 3 teaspoons
3
Mix the Brussels sprouts with the remaining 1 tsp and place on the 2nd baking sheet.
- Brussels sprouts: 200 g
- Olive oil: 3 teaspoons
4
Bake the vegetables in the oven for 10-12 minutes, stirring occasionally, then remove the Brussels sprouts.
5
Bake the carrots and parsnips for another 8-10 minutes.
6
Meanwhile, mix honey, vinegar, garlic, and red pepper (optional) in a small bowl.
- Honey: 2 tablespoons
- Balsamic vinegar: 1 tablespoon
- Finely chopped garlic: 2 cloves
- Dried red pepper: 0.5 teaspoon
7
Transfer the baked vegetables to a serving dish, mix with the prepared sauce, and season with salt and pepper to taste.
- Olive oil: 3 teaspoons