Wednesday, November 10, 2010

Roasted Vegetables

This is a basic recipe that can be adapted.  I include it here, because growing up, potatoes were baked, boiled or fried, but I had no idea how to roast them when I married and started a home of my own.  I learned to love roasted vegetables in New Zealand where they were a staple on the side of the plate.  The ladies there roast pumpkin, and swedes (a large rutabaga) alongside the carrots and potatoes. You can use sweet potatoes, yams, squash, whatever you like.

Roasted Vegetables
3 large potatoes, peeled and cut into chunks
7 large carrots, peeled and cut into chunks
1 large onion, cut into chunks
1 clove garlic, minced
olive oil
salt and pepper

Combine vegetables in a large bowl and mince the garlic over the top of all. Vegetables should be as dry as possible so the oil sticks to them nicely. Drizzle with olive oil, about 2-3 Tbsp. and stir.  Add salt, pepper and parsley or other desired seasonings.  Spread all on a baking sheet and bake at 375 for 45 min. Stirring or turning the vegetables halfway through cooking time. They are ready when they are fork tender.

Notes:  Garlic is optional.  Rosemary with potatoes is a nice combination, and really you can substitute any herbs or spice you like for the parsley.  You can use any oil you like too. The oil helps the herbs stick and protects the vegetable from drying out in the dry heat of the oven.
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