I had a bunch of leftover vegetables from the last week of cooking and a chicken. The chicken got salt and pepper, and my mother’s recipe for roast chicken: open oven, insert chicken. The vegetables took more work.
The usual suspects, dried cayenne chilies, garlic and olive oil to start.
Then onions and mushrooms…
Then the rest, carrots, parsnips, turnips, and Brussels sprouts.
Salt and pepper, then a cover to get them all hot.
Then into the gratin dish.
And something to go on top to turn brown…
Ready for the oven.
45 minutes later (I covered it with foil for the first 20 minutes.)
Wish that there were a few strips of bacon on the leftover list… but still pretty yummy!