Herbes de Provence Roasted Vegetables are the perfect side dish to pair with a roast chicken.
12 baby white or red potatoes, 8 stalks celery, 6 carrots, 1/4 c. champagne, 3 Tbsp. extra virgin olive oil, 2 minced shallots, 1 Tbsp. minced garlic, 2 Tbsp. Herbes de Provence, 1/2 tsp. fresh ground white pepper, 1/2 fresh ground sea salt
Preheat oven to 425°F. Quarter potatoes, and cut celery and carrots into chunks. Mix together dried herbs, 2 Tbsp. oil, salt, and pepper. Toss in vegetables and coat well. In a cast iron skillet, warm 1 Tbsp. olive oil over medium heat. Sauté minced shallots and garlic. Remove skillet from heat. Spread vegetables evenly in skillet and drizzle with champagne. Place skillet in warm oven and bake for about 45 minutes. Stir vegetables occasionally.