Veal Roast with Root Vegetables

Ingredients

• 1 (4-5 lb) veal leg roast, tied
• 2 lbs baby potatoes, halved
• 1 lb carrots, cut into chunks
• 1 lb parsnips, cut into chunks
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1/4 cup olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme
• 2 tsp salt
• 1 tsp black pepper
• 1 cup white wine
• 1 cup veal or chicken stock

Instructions

1. Prep: Preheat oven to 425°F. Season roast with salt, pepper, and herbs. Rub with 2 tbsp oil.
2. Sear: Heat remaining oil in large roasting pan over medium-high heat. Sear roast on all sides until golden, about 8 minutes total.
3. Add Vegetables: Arrange vegetables around roast, season with salt and pepper.
4. Roast: Transfer to oven, roast 20 minutes. Reduce to 350°F, add wine and stock, continue roasting 45-60 minutes until internal temperature reaches 145°F.
5. Rest: Tent with foil, rest 15 minutes before carving.