24th Harvest Week <> Oct. 26 - Nov. 1, 1998

Roasted Winter Veggies

This recipe is flexible and can be made w/any mixture of winter vegetables. Try to cut them into approximately similar sizes so they'll cook in the same amount of time.

Veggie options: Carrots (peeled & cut in segments), potatoes (if small, use whole, otherwise cut in quarters or 8ths as needed), winter squash (peeled, seeded and cut in pieces), onions (peeled & quartered), turnips (peeled & cut in wedges), beets (remove leaves, root, cut in wedges), fennel bulbs (remove fluffy top, quarter) , leeks (roots & dark upper greens removed).

Additional ingredients: olive oil, garlic, rosemary, salt & pepper.

Preheat oven to 350 degrees. Put cleaned and cut vegetables in a shallow roasting pan, but set leeks and fennel (if used) aside on a plate to add later, as they cook in less time* than the harder veggies. Also, if you don't want the beets to stain the other veggies, you need to put them in their own pan. Using your hands, coat all pieces w/olive oil. Sprinkle liberally w/salt, pepper, & garlic powder (or crush garlic into olive oil before coating). Tuck sprigs of fresh rosemary between veggies (or scatter dried rosemary over all). Cook for an hour or more, until veggies feel soft when pierced w/a sharp knife and are lightly browned.  *Add after 15 minutes.

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