Friday, December 23, 2005

Roasted Winter Vegetables

Here's a simple, classic way to prepare roasted vegetables.

You can use any combination or amount of vegetables. Some favorites for winter are potatoes, peeled garlic cloves, chopped onion, sweet potatoes, acorn squash, Brussels sprouts, rutabaga, turnips, carrots and beets. You can also throw in some green beans, eggplant and bell peppers if you have them.

Preheat the oven to 350 degrees. Wash the vegetables well. Peel the root vegetables and squash, and then chop everything into bite-size pieces.

Put the vegetables in a roasting pan (You may need to use two, or even three pans, if you've used a lot of veggies. ie If the vegetables are mounded so high they're above the edges of your roasting pan and threaten to fall out, you'll need to divide them between pans).

Coat the vegetables with olive oil (about 1/4 cup per pan) and toss well. Bake for 30 minutes, stirring every 10-15. Check the hearty vegetables (potatoes and beets) for doneness and continue cooking until everything is tender.


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