Roasted Root Vegetables
3 pounds root vegetables, any combination*
1/2 tsp. salt
1 large onion
1/4 tsp. cracked pepper
2 Tbsp. olive oil
4 cloves of garlic unpeeled
2 Tbsp. butter melted (opt)
Preheat oven to 450 degrees. Peel and cut vegetables into 1 1/4
inch pieces. (see note). Peel and cut onion into 1 inch wedges through
root end. Toss vegetables in a large roasting pan with olive oil and butter.
Sprinkle with salt and pepper. Roast 15 minutes, cut root end off garlic
and add to roasting pan. Toss and roast another 30 minutes,
stirring half way through.
Vegetables should be fork tender and edges caramelized.
Serve hot or at room temperature. Serves 4-6
Note: It is important that vegetables be cut into uniform pieces
so they cook evenly.
*Any variety of root vegetable can be roasted: potatoes, carrots,
parsnips, rutabagas, turnips or sweet potatoes. Prepare the vegetables,
toss them with the oil and store them in ziplock bags until ready to roast.
Serve this with dinner or it makes a great buffet dish.
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to GROWLIES Index here