Braised Root Vegetables

INGREDIENTS

PREPARATION METHOD

1 white onion, thinly sliced
4 large carrots, peeled and sliced ⅓ inch thick
2 large turnips, peeled and sliced ⅓ inch thick
6 radishes, quartered
1 Golden Delicious apple, peeled, cored, and cut ⅓ inch thick
4 cloves garlic, thinly sliced
¾ pound Savoy cabbage, cored and coarsely chopped
1 Bosc pear, peeled, cored, and cut ⅓ inch thick
1 cup chicken broth
Olive oil
Salt and pepper

1. Preheat oven to 350°F Convection Roast Mode with a rack set at position “3.”
2. Combine onion, carrots, turnips, radishes, apple, and garlic; toss with olive oil, salt, and pepper.
3. Spread evenly onto roasting pan.
4. Roast 30 minutes.
5. Remove from oven and add cabbage, pear, and broth.
6. Roast 20 minutes and serve.