Roasted Vegetables

prep time:: 1 hr

So easy, aside from all the chopping. Especially good on a winter evening, when you have a chicken or meat loaf already cooking in the oven! You can mix and match root vegetables as you choose.

ingredients

2 leeks, white part only, cut into 1/2-inch slices
2 turnips, peeled, cut into 1 inch cubes
2 sweet potatoes, peeled, cut into 1 inch cubes
4-5 white potatoes, cut into 1 inch cubes
2-3 parsnips, cut into 1 inch cubes
1 large rutabaga, cut into 1 inch cubes
2-3 beets, cut into 1 inch cubes
2 bay leaves
3 tablespoons extra-virgin olive oil
1/2 teaspoon+ dried thyme or rosemary (more fresh)
garlic powder, salt, and pepper to taste

directions

1
Preheat oven to 450°F. Combine vegetables in large roasting pan. Top with bay leaves and drizzle with 2 tablespoons oil. Sprinkle with herbs, salt, and freshly ground black pepper, and toss to coat thoroughly.
2
Roast until vegetables are just tender and slightly browned, about 35 minutes.

notes

If you are a garlic lover, you can trim 1/2 inch off the top of a whole bud of garlic, drizzle with oil, wrap in foil, roast with veges. Then, unwrap garlic, squeeze cloves from their skins, slice cloves, and toss with roasted veges.

Source: Kathleen Kesson