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      ROASTED ROOT VEGETABLES, 11/21/2011

      Capi Peck

      Trio's

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      3 large beets, scrubbed and cut into 1-inch wedges

      3 parsnips, scrubbed, sliced in half lengthwise & cut into 1-inch lengths

      3 carrots, (wash but do not peel) cut into 1-inch chunks

      3 turnips, scrubbed and cut into l-inch chunks

      3 sweet potatoes, peeled and cut into large chunks

      1 head garlic (NOT PEELED) separated into cloves with husk on

      3 leeks, washed well, white part only cut in half lengthwise and then cut into

      thick pieces

      2 red onions, peeled and cut into eighths

      3/4 c. olive oil

      8 - 12 fresh rosemary sprigs

      1 cup vegetable broth or chicken stock

      kosher salt and black pepper to taste

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      Preheat oven to 400 degrees. Place prepared vegetables in roasting pan. They should be spread out for even roasting so you may want to use two pans. Rub vegetables with olive oil, put rosemary sprigs around, pour in stock and season with salt and pepper. Roast uncovered until vegetables are just fork-tender, about 45 minutes.

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