Fresh, good quality root vegetables, such as potatoes, carrots, turnips,rutabagas (Swedes), beets, parsnips, sweet potatoes, and fennel
Several whole cloves of garlic
Olive oil
Salt and freshly ground black pepper to taste
Sprigs of fresh rosemary and/or thyme (or herb of your choice)
Instructions:
I prefer to leave the peel on the potatoes and carrots, but you may peel
them if you prefer. Peel the turnips, rutabagas, beets, parsnips, and sweet
potatoes. The garlic cloves may be peeled or unpeeled. Cut the vegetables
into large pieces of approximately the same size, so that they will all
cook at the same rate. Place them in a single layer on a baking sheet or in
a baking pan and drizzle them with the olive oil and sprinkle with liberal
amounts of salt and pepper. Toss the vegetables to coat them on all sides.
If you use beets, place them in a separate container so as not to color the
rest of the vegetables. Add the sprigs of fresh herbs and bake in a 350F
(180C) oven for 45 minutes to an hour, turning the vegetables occasionally,
until they are fork-tender and lightly browned.
