Roasted Root Vegetables

Dry Roasted Vegetables (No Oil)

Serves 4-6

• 2 lb. potatoes (about 4 medium)
• 1 large carrot
• 1 parsnip
• 1/2 lb. rutabaga OR 4 beets
• 2 minced garlic cloves
• 1 tsp salt
• 1/2 tsp pepper

1. Wash and scrub or peel vegetables as desired.
2. Cut vegetables into 1-1/2 inch pieces and place in ice water as you cut.
3. When finished cutting, drain and pat vegetables dry.
4. Toss in a large bowl with garlic, salt and pepper.
5. Spread coated vegetables in a single layer on a non-stick baking sheet.
6. Preheat oven to 425 degrees F.
7. Bake, turning/stirring every 12 minutes. Depending on combination of vegetables used, cooking time could be 30-55 minutes.

Golden Roasted Vegetables

Serves 12. Roasting in oil makes the vegetables golden and a little crispy on the outside, tender on the inside.

• 1 rutabaga (about 2 lb)
• 1 head garlic
• 2 parsnips, peeled and coarsely chopped
• 2 carrots, peeled and thickly sliced diagonally
• 1 acorn squash (about 2 lb)
• 1 onion
• 1/4 cup olive oil
• 6 sprigs fresh thyme
• 3 bay leaves
• 3/4 tsp salt
• 1/4 tsp pepper
• 1 Tbsp white wine vinegar

1. Peel and chop rutabaga into 2 cm cubes, place in a bowl.
2. Slice the top from the head of garlic to expose the cloves, add to the bowl.
3. Add parsnips and carrots.
4. Halve and seed the squash and cut crosswise into 2 cm thick slices. Place in a separate bowl.
5. Trim the onion, leaving the root end intact, halve and cut each half into 6 wedges. add to squash
6. If making ahead, cover and refrigerate all the cut-up vegetables for up to 24 hours.
7. Mix together 3 Tbsp of the oil, thyme, bay leaves, salt and pepper. Divide in half and toss with each bowl of vegetables.
8. Place garlic, cut side down, in the middle of a baking sheet. Surround with rutabaga, parsnips and carrots. Bake in 425 degree F oven for 15 minutes.
9. On another baking sheet, arrange squash and onion and put in the oven at 425 degrees. Stir the vegetables after 20 minutes If pans are on separate racks, rotate them after 20 minutes. Cook the vegetables until golden and tender (about 45 minutes total).
10. Remove pans from oven onto racks. Discard thyme and bay leaves.
11. Using tongs, squeeze garlic into a large bowl or oven-proof casserole dish. Whisk in remaining oil and vinegar. Add all vegetables and toss gently to coat. If not serving immediately, cover with foil and keep warm in oven for up to 1 hour.