Recipe: Roasted root vegetables - AmericaNowNews.com

Recipe: Roasted root vegetables

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As promised, here is another great recipe from Chef Susan Feniger!

Roasted Root Vegetables

It is hard to go wrong when it comes to roasting root vegetables. Substitute any of your favorites—beets, yams, kohlrabi, turnips, potatoes, carrots or Jerusalem artichokes—for an instant accompaniment to roasted meat or chicken. What a great way to use up neglected vegetables!

1/2 pound parsnips, peeled and cut into 1-inch chunks
1/2 pound celery root, peeled and cut into 1-inch chunks
1/2 pound rutabaga, peeled and cut into 1-inch chunks
1/2 pound butternut or other firm squash, peeled and cut into 1-inch chunks
1 onion, coarsely chopped
2 garlic cloves, minced
1/2 bunch fresh oregano leaves, coarsely chopped
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450°.

In a large bowl, toss together all of the ingredients until well mixed.  Arrange in a single layer in an enameled cast-iron casserole or baking dish. Cover and roast 30 to 40 minutes, stirring every 10 minutes. The vegetables are done when golden, lightly caramelized on the edges, and easily pierced with the tip of a knife.

Serves 6 to 8

Copyright © 2012, Mary Sue Milliken and Susan Feniger

Copyright 2013 America Now. All rights reserved.

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