Sunday Menu – Roasted Winter Vegetables, Fried Rice, Salad
Farm Share Produce – Beets, Carrots, Onions, Potatoes, Sweet Potatoes, Rutabaga
Roasted Winter Vegetables
Based on http://www.epicurious.com/recipes/food/views/Roasted-Root-Vegetables-104833
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.)