Roasted Root Vegetables

Recipe Ingredients

1/2 lb	227g / 8oz	Parsnips - peeled, and cut rough 1" chunks
1/2 lb	227g / 8oz	Celery root - peeled, and cut rough 1" chunks
1/2 lb	227g / 8oz	Beets - boiled, skin
		Removed, and cut rough 1" chunks
1/2 lb	227g / 8oz	Rutabaga - peeled, and cut rough 1" chunks
1/2 lb	227g / 8oz	Butternut or other firm squash - peeled, and cut rough 1" chunks
1		Onion - coarsely chopped
2		Garlic cloves - finely chopped
1/2		Fresh oregano, leaves only - coarsely chopped
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Preheat the oven to 450 degrees.

In a large bowl, toss all the ingredients together until they are well mixed. Transfer to a covered cast iron and enamel casserole or a baking dish and roast for about 30 minutes. Every 10 minutes stir the vegetables thoroughly. The vegetables are done when they are golden and caramelized, and can be easily pierced with the tip of a knife.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6203 broadcast 02-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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