Roasted Root Vegetables
Heat oven to 450º. Cut all vegetables into bite-sized pieces & toss with olive oil to lightly coat. Roast as follows, stirring every 10-15 minutes.
To a large roasting pan, add as follows:
·beets ·jicama ·rutabagas ·potatoes ·yams ·carrots
After 15 minutes, add:
·radishes ·turnips ·parsnips ·whole garlic cloves
After 40 minutes, add:
·mushrooms ·sprigs of rosemary & thyme ·sea salt ·pepper
Finish cooking for 20 minutes, or until vegetable are easily forked. Total cooking time is about an hour and fifteen. Prep time will depend on the quality of your knife and the strength of your arms.