Roasted Root Vegetables
- Whatever root vegetables are available: Potatoes, carrots, sweet potatoes, parsnips, turnips, rutabega, onions, celeriac (aka celery root), leeks (whites and lightest green part only), brussel sprouts (ok, that's not a root), etcetera. Some of my favorite combinations are: potatoes-and-onions, carrots-and-parsnips, and all-the-vegetables-you-can-find-mixed-together.
- 1/3 cup or more olive oil depending on quantity of vegetables
- 1 to 3 sprigs rosemary, leaves pulled off the tough stem
- 2-5 cloves garlic, minced or pressed
- Salt and pepper to taste
--recipe from David (farmer's brother)
- Preheat oven to 450°
- Cut all the vegetables (except brussel sprouts, which you cook whole) into similar-sized pieces. I like to make all the pieces about the size of large steak-fries. If you use onions, slice them into wedges so that the slices are held together by the tough area at the root end.
- If you are using potatoes, boil the slices for 5 minutes and drain. Potatoes cook slower than the other vegetables, so this will help them catch up.
- Mix oil, garlic, and rosemary in a small bowl or jar.
- Place all vegetables in a roasting pan or lasagne pan (or two if you have a lot). Toss in the oil mixture, and add the salt and pepper.
- Roast in oven about 40 minutes or until done, stirring every 10 minutes.