Sunday, January 15, 2012
Roasted Root Vegetables
I have always loved roasted potatoes, onions and carrots, but friends have been telling me to branch out a bit. So this weekend I bought some celery root, parsnips and rutabaga. I also had the old stand-bys, carrots, potatoes, whole peeled garlic cloves and onion. I peeled everything but the potatoes, then cut all into pieces about the same size...about an inch square or so. I drizzled everything in olive oil, added salt and pepper, then spread in a single layer on an edged baking sheet. I preheated the oven to about 450 degrees, then placed the pan in the oven. I let them roast about an hour, stirring every 20 minutes or so. If there is a bit too much oil in the pan, you can briefly drain the vegetables on some paper towels before serving. If you happen to have some fresh rosemary or thyme or parsley or chives, chop finely and sprinkle over the roasted vegetables before serving. Enjoy!