VCE: Roasted Potatoes And Root Vegetables

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* Exported from MasterCook *

 

Roasted Potatoes And Root Vegetables

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 412

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds mixed root vegetables

***EXAMPLES***

potatoes

carrots

turnips

parsnips

beets

sweet potatoes

onions -- small

shallots -- whole

***REMAINING INGREDIENTS***

1 head garlic

separated into cloves but unpeeled

Several short rosemary sprigs

OR 10 sage leaves

3 bay leaves

Olive oil

Salt and freshly milled pepper

 

SERVES 4 TO 6

 

Roasting vegetables requires little more than washing, peeling, and tossing

them with olive oil and herbs. Medium-sized vegetables are best since they

have the maturity needed for flavor yet are small enough to be tender. To

ensure even cooking and browning, use a pan large enough to hold the

vegetables in a single layer. Serve these showered with any of the herb

salts, with fresh Horseradish Sauce (see separate recipe), or balsamic vinegar.

 

Preheat the oven to 450F. Peel the vegetables, onions, and shallots. Cut

everything into pieces roughly the same size except for the parsnips, sweet

potatoes, and turnips, which cook faster and can be slightly larger than

the rest. Toss the vegetables, garlic, and herbs with oil to coat lightly,

then season with salt and pepper. Put everything in a roomy pan. Bake,

uncovered, in the top third of the oven for 20 minutes, shaking the pan

once or twice. Reduce the heat to 375F and continue baking until the

vegetables are tender when pierced with a knife, 20 to 30 minutes,

depending on how large they are. Remove the bay leaves. If using one of

the herb salts or vinegar, sprinkle it over the vegetables as soon as they

come out of the oven.

 

 

 

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