Roasted Root Vegetables
*******
Our Thanksgiving favorite.
4 TBL extra virgin olive oil or Butter (I
used butter—you could use half of each)
6 beets
6 parsnips
1 celery root ball
6 carrots
1 onion
1 TBL fresh rosemary leaves
Salt and freshly ground pepper to taste
1 head garlic broken into cloves & peeled (or not, you can peel after their cooked)
- Preheat
oven to 425ºF. Cut all vegetables
into bite-sized pieces. Keep beets
separate from other vegetables (they stain everything red). I make a tin foil "wall" in the pan to separate them.
- Place
butter in a large roasting pan on top of the stove and turn the heat to
low. When butter melts add all
vegetables (except garlic), along with rosemary, keeping beets to one side
so that they don’t stain other vegetables.
Sprinkle with salt and pepper and cook them briefly, shaking and
stirring so that everything is coated with butter.
- Place
pan in the oven. Cook for 30-45
min. Shake pan or stir veggies
twice during that time. Add garlic
and stir vegetables up.
- Continue
to cook, stirring and shaking every 10 min. or so, until vegetables are
tender and nicely browned, at least another half hour.
(The
vegetables sometimes end up being in the oven for 1 hour to 1-½ hours. If they brown before they soften, add a few
tablespoons of water to the pan and turn down to 350º)
***For
a crowd: I have used a counter-top
roasting oven to cook the vegetables (double or triple the recipe). Disadvantage—the veggies don’t get as crisp
and golden. The oven is the big white
rectangular kind with black enamel inside and a lid on top, like they used to
use at the old church banquets. I
purchased mine at Wal-Mart for about 40 bucks.
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