Roasted Root Vegetables Recipe
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Ingredients: |
Ingredients: This entire recipe can be scaled up or down to suit the number of people you have to feed. I usually do make at least as much as the recipe below, because I like a variety of vegetables. Also, it cooks best when the vegetables cover the bottom of the roasting pan or dish (preferably a dark pan), maybe to a layer 1 and one-half vegetables deep, so select your pan accordingly. Carrots, onion, and garlic are essential to the flavor, otherwise use any root veggies you have or like.
2 tbsp. butter (you can use all butter or all olive oil, but the mixture gives the best result)
2 tbsp. olive oil
1 1/2 to 2 lbs of mixed root vegetables, carrots and onions are essential, then potatoes, sweet potatoes (cut into slightly larger pieces than the white potatoes), parsnips (my favorite), turnips, rutabagas, shallots, pumpkin, acorn squash (summer squash is too wet to go into this prep), beets, corn cobettes, apples.
Several sprigs fresh rosemary or thyme or a mixture
Kosher salt and fresh ground black pepper
1 head of garlic, broken into cloves, unpeeled (I usually don't use this much garlic, but it does taste great)
Minced fresh parsley for garnish
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Directions: |
Directions:1) Preheat oven to 425º. Place the olive oil and butter in a large roasting pan on top of 2 burners of the stove, turn on low. When the butter melts and oil is hot, put the thyme and rosemary in and turn to coat with oil. Layer the vegetables, except the garlic, on top. Turn and toss to coat the vegetables with the oil and butter. You may have to add more oil and butter if you have larger amounts of vegetables, but you do not want them to "fry" or be swimming in oil. Sprinkle with salt and a few grinds of pepper. Cook for about 5-10 minutes, tossing and coating with oil. Bury the herbs in the vegetables to prevent burning and spread the flavor throughout.
2) Place pan in oven and cook for 30 minutes, shaking pan once or twice during that time. If you need to actually stir the pan, be careful of the sweet potatoes, they get mushy if disturbed. At the end of 30 minutes, add the garlic cloves and stir more thoroughly. The vegetables should be beginning to get brown. If they are not, turn the heat to 450º.
3) At this point, start checking, stirring and shaking every 10-15 minutes, cooking until vegetables are nicely browned on the edges and tender, about another 30 minutes. You want to caramelize the edges without burning. If they are getting too brown, but not done, add 3 tbsp. of water and turn temperature down to 350º. If they are not brown enough, run under the broiler. If you are doing a big dinner and cannot babysit the vegetables this much, cook them on 350º for about 1 hour, checking at 30 minutes, then turn up to 425º for 15-20 minutes at the end to brown. As long as you don't completely forget the veggies, you cannot ruin this dish. |
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Number Of
Servings:4-6 |
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Personal
Notes: This is straight out of Mark Bittman's How To Cook Everything, my favorite modern cookbook for newlyweds who like to cook. This recipe is a signature dish of ours, appearing at most company dinners at our house. The final stamp of approval was when I served it at Couples Club at our house, and the ladies stood around after dinner, picking out their favorite leftover bits out of the pan.
This is a good dinner party dish because it looks dramatic and is best served at room temperature or just warm, not cold. I would keep it warm on the back of the cooktop while finishing other foods.
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