Monday, January 10, 2011

Roasted Winter Vegetables

I got a beautiful roasting pan for Christmas. What better way to test it out then to roast up all the varieties of CSA vegetables I had in the house?

Sunday Menu – Roasted Winter Vegetables, Fried Rice, Salad
Farm Share Produce – Beets, Carrots, Onions, Potatoes, Sweet Potatoes, Rutabaga

Roasted Winter Vegetables
Based on

6 cups peeled root vegetables cut into ½ inch pieces
-These vegetables could be winter squash, potatoes, beets, onions, turnips, carrots, parsnips, sweet potatoes, rutabaga and celeriac.
1 head of garlic, cloves separated and peeled
2 T olive oil
Salt and pepper to taste.

Preheat oven to 425F. Oil large rimmed baking sheet or roasting pan. Combine all ingredients in very large bowl; toss to coat. Spread vegetables evenly in pan. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350F oven 15 minutes.)

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