This one is for those of us with the seasonal overabundance of fresh vegetables. The operating word is FRESH. This is not for clean your fridge day. Relegate the limp ones to the stock pot. I shudder when people say "It is good to have company I can clean my fridge". Mother Earth may thank you, but I am not Mother Earth. Just feed me toast.
OVEN ROASTED VEGETABLES
2 parsnips, peeled
2 carrots, peeled
2 Yukon gold or red potatoes, peeled
1 onion, peeled
5 cloves garlic, crushed
3 Tbsp olive oil
salt and pepper to taste
• Preheat oven to 350F.
• Cut parsnips and carrots on the diagonal into 1/4 inch slices.
• Quarter the potatoes.
• Cut the onion into wedges.
• Sprinkle with salt and pepper.
• Toss with olive oil.
• Place all the vegetables and garlic in a large roasting pan.
• Cover with a lid or foil.
• Bake for 30 minutes.
• Uncover and bake, stirring occasionally, for another 30 minutes or until vegetables are tender, golden brown and slightly crispy
A good addition to the vegetables when it is available is celeriac or celery root. Scrub and peel the celeriac and cut it into wedges.
