An express and bluffing recipe for the holidays

Braised seasonal vegetables, ideal as a side  dish with a roasted fowl or pan-fried scallops for the Holidays!

Preheat your oven to 210°.

On a plaque covered with sulfurized paper, place the seasonal vegetables of your choice, cut in equal widths with their skin (preferably organic) (carrot, vitelotte potato, parsnips, small pumpkin, onion...), ground pepper, flower of salt and a generous dash of olive oil. Bake for about 40min in the warm oven. A delight!

© William K