Roasted Root Vegetables

Roasted Root Vegetables
Adapted from a Wolfgang Puck recipe

Prep Time: 30 min
Cook Time: 45 min
Serves: 10 to 12

2-3 large beets

4-5 carrots, peeled and cut into 1” chunks

3 small turnips, peeled and cut into 1” chunks

2 small rutabaga, peeled and cut into 1” chunks

6 to 8 potatoes, scrubbed and and cut into 1” chunks

1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices

1 or 2 medium onions, trimmed, peeled and cut into 1” chunks

1 celery root, trimmed and halved, halves cut into 1” chunks

1 whole head garlic, separated into cloves, unpeeled

2 or 3 sprigs fresh rosemary, sage, or thyme

Salt

Freshly ground black pepper

Extra-virgin olive oil

Heat 4 cups of water in a saucepan over medium heat. When the water reaches boiling, boil the beets for 15 minutes.

While the beets are cooking, preheat the oven to 400F.

Place the beets in ice water for a minute, and slip off their skins. Slice beets into 1/5 inch slices. Put the beets and the rest of the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

By Tod Dimmick - 1000radishes.com