Sunday, November 05, 2006

Roasted Winter Vegetables

From Good Housekeeping Great American Classics Cookbook

3 large red onions, each cut into 12 wedges
2 pounds carrots, peeled and cut into 2" by 1" pieces
2 pounds parsnips, peeled and cut into 2" by 1" pieces
2 red or yellow peppers, cut into 1 1/2" pieces
1 whole head garlic, separated into cloves and peeled
2 Tbsp olive oil
2 tsp salt
1/4 tsp ground black pepper

Preheat oven to 475. In large bowl, combine onions, carrots, parsnips, red peppers, and garlic cloves. Add oil, salt, and pepper; toss until evenly coated.

Divide vegetable mixture between two jelly-roll pans or large shallow roasting pans. Place pans on two oven racks; roast until vegetables are tender and golden, about 45 minutes, rotating pans between upper and lower racks halfway through cooking time and tossing once.

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