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Roasted Vegetables
Note:  Roasting vegetables makes them palatable to even the most stubborn 
veggie detractors.  Use in any combination beets,carrots, winter squash, parsnips, yams,
celery root (celeriac), onions, Brussels sprouts, and, yes, even turnips. According to
Deborah Madison in The Savory Way, Brussels sprouts tend to be overpowering,
so they should be used in moderation.  She recommends using a large roasting pan or
dish to give the vegetables lots of room. Be sure to give enough space for beets, or
use a separate pan, since they tend to stain the other vegetables.

Any combination of your favorite herbs can be used. Madison uses dill seed, thyme,
bay leaves and parsley sprigs.

Served as an accompaniment to meat, poultry, or fish.  Or, serve as a main dish
on top of rice, pasta, or a bed of hearty greens and drizzle with any of our 
Vinaigrettes. Martha Stewart serves with a warm roasted garlic dressing.

Onions, only loose layer peeled, quartered
Parsnips and carrots, peeled and sliced in 2" pieces
Potatoes and yams, large ones quartered, small or babies halved
Brussels sprouts, cored and blanched for 2 minutes, large ones halved
celeriac, peeled and cut into 1/4" wedges
leeks, root and greens trimmed and cut in half lengthwise

2-4  T olive oil, depending on amount of vegetables
Basil, rosemary, thyme, marjoram, parsley to taste
Freshly ground pepper

1.  Preheat oven to 400 degrees.  
2.  Place vegetables in large roasting dish and mix well with olive oil and herbs.
3.  Cover with tin foil and roast on lower shelf for about 30 minutes, or till fork-tender.