Roasted Vegetable Mirepoix

Ingredients

• 2 to 3 tablespoons vegetable oil
• 2 cups celery, sliced into 1/4-inch pieces on the bias
• 2 cups carrot, peeled and sliced into 1/4-inch pieces on the bias
• 2 cups onions, peeled and sliced into 1/4-inch pieces on the bias
• 1 tablespoon of butter
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    78 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 0 grams protein; 3 milligrams cholesterol; 43 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. In a nonstick saute pan, heat 1 tablespoon of the oil, and cook the celery over medium-high heat, stirring, until it browns lightly. Remove the celery with a slotted spoon.
2. Add the carrots to the same pan along with a little more oil if necessary. Cook over medium heat until they brown lightly. Remove the carrots with a slotted spoon.
3. Add the onions to the same skillet with more oil if necessary. Brown lightly over medium heat for 4 minutes; then, add the celery and carrots. Cook for another 4 minutes. Remove to paper towels with a slotted spoon. Drain well.
4. Return the vegetables to the saute pan with one tablespoon of the butter. Toss over medium heat, season with salt and pepper, and keep warm.

25 minutes