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This recipe is from our Splendid Cheap Eats collection of affordable recipes. Browse the collection.
Copyright 1996 Lynne Rossetto Kasper
Serves 4 to 6
Roasting is the key to deep, rich tasting vegetables with little fat. Let the market and your own whims dictate which combinations you roast, just remember to balance earthy tastes (rutabaga, celeriac, parsnip, brussels sprouts and turnips) with sweet and rich ones like onion, potato, yam, or carrot. Cut harder vegetables into smaller pieces.
About an hour before cooking, in a large bowl, toss together all the ingredients up to, but not including, the second quantiy of olive oil. Thirty minutes before roasting, preheat oven to 450 degrees and slip in a heavy, large, very shallow baking pan (a half sheet pan is ideal) to heat up. Pour the second quantity of oil onto the hot pan, and then immediately spread the marinated vegetables on the pan, taking care not to crowd them. Roast about an hour, turning several times during cooking for even browning. Add garlic to pan halfway through cooking. Once browned and easily pierced with a knife, vegetables are done. Serve hot.