The Orphans Of Winter Oven Roasted Winter Vegetables
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Cook time:
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Yield: Serves 4 to 6
Roasting is the key to deep, rich tasting vegetables with little fat. Let the market and your own whims dictate which combinations you roast, just remember to balance earthy tastes (rutabaga, celeriac, parsnip, brussels sprouts and turnips) with sweet and rich ones like onion, potato, yam, or carrot. Cut harder vegetables into smaller pieces.
Ingredients
- 3 medium onions, cut into large wedges
- 4 small Yellow Finn or Yukon Gold potatoes, halved
- 1 medium rutabaga, peeled and cut into 1/2-inch thick pieces
- 1/2 (8-10) pound brussel sprouts, halved
- 2 medium carrots, cut into 1/2-inch thick pieces
- 1 tablespoon extra-virgin olive oil
- 2 branches fresh thyme
- 10 fresh sage leaves
- 2 teaspoons Balsamic vinegar (optional)
- salt and freshly ground black pepper
- 1 to 2 tablespoons extra-virgin olive oil
- 8 cloves garlic, halved
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Instructions
- 1. About an hour before cooking, in a large bowl, toss together all the ingredients up to, but not including, the second quantiy of olive oil.
- 2. Thirty minutes before roasting, preheat oven to 450 degrees and slip in a heavy, large, very shallow baking pan (a half sheet pan is ideal) to heat up.
- 3. Pour the second quantity of oil onto the hot pan, and then immediately spread the marinated vegetables on the pan, taking care not to crowd them.
- 4. Roast about an hour, turning several times during cooking for even browning.
- 5. Add garlic to pan halfway through cooking.
- 6. Once browned and easily pierced with a knife, vegetables are done. Serve hot.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
