Delightful Vegetarian Irish Lunch: A Culinary Journey to the Emerald Isle
A flavorful irish lunch perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 4 large russet potatoes, peeled and cut into 1/2
- inch cubes 4 large carrots, peeled and sliced into 1/2
- inch rounds 4 medium parsnips, peeled and sliced into 1/2
- inch rounds 1 large onion, thinly sliced 2 cups Brussels sprouts, trimmed and halved 1 cup vegetable broth 1/4 cup butter or dairy
- free alternative Salt and pepper to taste Fresh parsley, chopped, for garnish Thyme sprigs, for garnish
Instructions
- Preheat your oven to 350°F (175°C). In a large pot, bring salted water to a boil and add the potatoes, carrots, parsnips, and onion. Cook until fork tender, about 12 minutes. Drain the vegetables and transfer them to an oven safe dish. Add the Brussels sprouts, pour in the vegetable broth, and dot with butter or dairy free alternative. Season with salt and pepper to taste. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, bake for an additional 15 minutes, or until the top is golden brown and slightly crispy. Serve hot, garnished with fresh parsley and thyme sprigs.
Chef’s Insight
To enhance the flavor and aroma of this vegetarian Irish lunch, use fresh herbs and organic vegetables whenever possible.
Notes
This recipe is a great source of fiber, vitamins, and minerals from the variety of vegetables used.