John Kernick
Roasted Winter Root Vegetables
Serves 4-5 as a side dish• 4 tbsp. extra-virgin olive oil
• 2 ½ lbs. mixed root vegetables such as sweet potatoes, carrots, beets, squash and red onions, peeled and cut into 1½ to 2-in. chunks
• 8 cloves garlic, peeled
• 2-3 sprigs fresh thyme or rosemary
• ½ tsp. each salt and freshly ground black pepper
1. Preheat oven to 425ºF.
2. Pour oil into a large roasting pan and heat in oven for ten minutes.
3. While oil is heating, toss vegetables with salt and pepper in a large bowl.
4. When oil is hot, remove pan from oven and add root vegetables, tossing to coat.
5. Return to a roasting pan and cook for 40-45 minutes, stirring every 15 minutes. Remove from oven and serve.
Adapted from 'How to Cook Everything: The Basics' by Mark Bittman
