7.5.10

OVEN ROASTED VEGETABLES


This one is for those of us with the seasonal overabundance of fresh vegetables. The operating word is FRESH. This is not for clean your fridge day. Relegate the limp ones to the stock pot. I shudder when people say "It is good to have company I can clean my fridge". Mother Earth may thank you, but I am not Mother Earth. Just feed me toast.  

OVEN ROASTED VEGETABLES
2 parsnips, peeled
2 carrots, peeled
2 Yukon gold or red potatoes, peeled
1 onion, peeled
5 cloves garlic, crushed
3 Tbsp olive oil
salt and pepper to taste

• Preheat oven to 350F.
• Cut parsnips and carrots on the diagonal into 1/4 inch slices.
• Quarter the potatoes.
• Cut the onion into wedges.
• Sprinkle with salt and pepper.
• Toss with olive oil.
• Place all the vegetables and garlic in a large roasting pan.
• Cover with a lid or foil.
• Bake for 30 minutes.
• Uncover and bake, stirring occasionally, for another 30 minutes or until vegetables are tender, golden brown and slightly crispy

A good addition to the vegetables when it is available is celeriac or celery root. Scrub and peel the celeriac and cut it into wedges.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!