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Wednesday, November 10, 2010

Roasted Root Vegetables (Wendy and Susan)

Ingredients
olive oil
salt
pepper
whatever combination you like of unpeeled root vegetables:
carrots
potatoes
sweet potatoes
parsnips
turnips
shallots (peeled but not cut)

Directions
Preheat oven to 425º
Cut vegetables into similar sized bite-sized chunks
Toss with olive oil, salt and pepper
Place in one layer in roasting pan
Shake (the vegetables, not yourself) every 15 minutes
Should be finished in 30 to 40 minutes, when vegetables have reached the desired tenderness and brownness

Implements
Heavy roasting pan or cookie sheet

Comments
The same method can be applied to green beans, asparagus, and broccoli, with less roasting time for thinner pieces. This method makes chunks of broccoli stems absolutely delicious.

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