A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerFor a better browsing experience, this site has been optimized for Chrome on your device.
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
It will be used to make checkout faster in the future! You can modify it at any time.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
Preheat the oven to 400°F.
Use a knife or mandoline to thinly slice the vegetables.
In a small pot, heat the olive oil on medium. Add the shallot and cook for 3 minutes. Add 1 tsp (5 ml) of rosemary and the cider vinegar. Stir for 10 seconds and remove from the heat. Pour the liquid into a round baking dish.
Place the sliced vegetables in rows, alternating between the onions, carrot, parsnip, beets, and sweet potatoes. Add a drizzle of olive oil and season with salt and pepper. Sprinkle the remaining rosemary on top.
Cover with aluminum foil and bake for 20 minutes. Remove the aluminum foil and bake for another 30 minutes or until the vegetables are cooked. Serve with a sprig of fresh rosemary if you want.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.
Sorry, an error has occurred. Please refresh the page.