Thursday, December 24, 2009

Christmas Eve Dinner: The Vegetable

Roasted Root Vegetables

1½ hours 20 min prep
2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
3 tablespoon olive oil
1 head garlic, separated into cloves and peeled

Heat oven to 400 degrees.
Place the root vegetables and onion in a roasting pan.
Toss the vegetables with the olive oil and salt to taste.
Do not crowd the vegetables.
Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
After 30 minutes, scatter the garlic cloves in with the vegetables.
Continue stirring every 15 minutes until the vegetables are tender and evenly browned.

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