Oven Roasted Vegetables

Unicorn (unicron@prodigy.net)
Wed, 19 Aug 1998 18:58:01 -0400

Today's recipe is really more of a procedure than a recipe, so I have
not
given any quantities. Choose the vegetables according to what is good,
fresh, and available in your area, and according to the tastes of your
family. Base the amounts on the appetites of your eaters. Here is a
simple
and elegant vegetable dish that I will have with "My Birthday Dinner",
but
you can serve it on much less momentous occasions.

Oven Roasted Vegetables

Fresh, good quality root vegetables, such as potatoes, carrots, turnips,

rutabagas (Swedes), beets, parsnips, sweet potatoes, and fennel
Several whole cloves of garlic
Olive oil
Salt and freshly ground black pepper to taste
Sprigs of fresh rosemary and/or thyme (or herb of your choice)

I prefer to leave the peel on the potatoes and carrots, but you may peel

them if you prefer. Peel the turnips, rutabagas, beets, parsnips, and
sweet
potatoes. The garlic cloves may be peeled or unpeeled. Cut the
vegetables
into large pieces of approximately the same size, so that they will all
cook at the same rate. Place them in a single layer on a baking sheet or
in
a baking pan and drizzle them with the olive oil and sprinkle with
liberal
amounts of salt and pepper. Toss the vegetables to coat them on all
sides.
If you use beets, place them in a separate container so as not to color
the
rest of the vegetables. Add the sprigs of fresh herbs and bake in a 350F

(180C) oven for 45 minutes to an hour, turning the vegetables
occasionally,
until they are fork-tender and lightly browned.