Pan-Seared Irish Confit with Root Vegetables
A hearty and comforting dish combining the rich flavors of Irish confit with the earthiness of root vegetables. Pan-searing adds a crispy texture to the confit while locking in its juices.
Ingredients
- ●1/2 pound Irish confitHomemade or store-bought
- ●2 medium Carrots
- ●2 medium Beets
- ●1 large Onions
- ●2 cloves Garlic
- ●1 sprig Thyme
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Peel and chop the carrots, beets, and onions into bite-sized pieces.
- 3
In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, and pepper until they are evenly coated.
- 4
Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes, or until tender.
- 5
While the vegetables are roasting, heat a skillet over medium-high heat.
- 6
Add the Irish confit to the skillet and sear for 2-3 minutes on each side, or until crispy and golden brown.
- 7
Add the garlic and thyme to the skillet and cook for an additional minute.
- 8
Serve the pan-seared confit with the roasted vegetables.
- 9
Garnish with fresh herbs, if desired.