Monday, March 8, 2010

Roasted Vegetables

5-7 lbs mixed root vegetables
1/2 cup oil
5 cloves garlic, minced
4 TB blasamic vinegar
herbs, fresh or dried
kosher salt


Chop the vegetables into chunks and put them in a long, deep roasting pan. Mix the remaining ingredients and toss with vegetables. Roast at about 450', stirring occasionally, until caramelized and browned and tender. Serves 8-10. Notes: use whatever root vegetables you have - potatoes, onions, carrots, sweet potatoes, celeriac, turnips, rutabagas, leeks. If you have any fresh herbs, use those. If not, experiment with dry herb combinations. 

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