Friday, January 13, 2012

Rosemary Roasted Vegetables

Winter vegetables are often overlooked in favor of the popular green varieties like spinach, broccoli, and asparagus. But root vegetables like rutabagas, carrots, and parsnips are wonderful when slowly roasted together in the oven. Make this recipe as is, or substitute your other favorites like sweet potatoes and celery root.

You can roast the vegetables several hours before dinner and then just reheat them at 450 degrees for 10 minutes before you serve your meal.

Serves: 4

1/2 pound rutabaga, peeled and cut into 1” pieces
1/2 pound carrots
1/2 pound parsnips
1 large onion
1 large leek (white and light green parts only)
Olive oil
Several small sprigs of fresh rosemary, chopped
Sea salt and pepper
6 whole cloves of garlic, peeled

Preheat the oven to 400 degrees.

Cut all the vegetables into 1” pieces. Place in a Ziploc bag or bowl and add ¼ cup of the olive oil, the chopped rosemary, salt and pepper. Combine well. Spread in a single layer on a large baking pan. Roast for 30 minutes, mixing occasionally. Remove the baking pan and add the cloves of garlic. Return to oven and continue to roast for about 45 more minutes, or until the edges of the vegetables begin to brown and are just tender.

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