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.
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. 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. 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. Roast about an hour, turning several times during cooking for even browning. Add garlic to pan halfway through cooking. Once browned and easily pierced with a knife, vegetables are done. Serve hot.
Next time try cutting up hard veggies and marinating first, then putting soft/delicate veggies in separate bowl with marinade. Pour second bowl on top of first on pan.
Other vegetables that work: squash, cauliflower, saharo peper, lettuce, leeks
If doing beets, do separately (for Kev's sake): Pierce beets with a fork and toss them in a bowl with about 2 tablespoons of olive oil. Season with a generous amount of black pepper and salt. Seal each beet in foil, which helps retain moisture as they cook. Set wrapped beets on a cookie sheet and place in the oven for about 55 minutes or until very soft when pierced through with a knife. Once cooked, allow beets to cool enough to peel. Cut into quarters, re-season with salt and pepper and a drizzle of olive oil.
2011 Made with carrots, rutabega, white onion, leek, yellow summer squash, old lettuce and rosemary in place of sage (used balsamic). Tasted wonderful!
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 52 (44%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 63.5mg||2 %|
|Potassium 390.6mg||10 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 11.6g|
|Protein 3.1g||4 %|
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Calories per serving: 118
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