Roasted Root Vegetables

As tasted at the 2015 Harvest Dinner!

Ingredients:

  • 2 lbs root vegetables
  • 5 Tbsp oil
  • salt
  • rosemary or garlic

What to do:

  1. Preheat oven to 450 F
  2. Wash vegetables well
  3. Cut vegetables into wedges using apple corer or knife; place in large mixing bowl
  4. Cover potatoes with water; let stand 5-10 minutes (soaking potatoes removes excess starch – the white goo you will see at the bottom of the bowl- and makes for crisper fries!)
  5. Drain potatoes into a colander, rinse well, and spread on towels to dry
  6. Toss vegetables with oil, rosemary, garlic, or other seasonings of your choice
  7. Spread vegetables evenly on baking tray
  8. Bake 15-20 minutes
  9. Pull out and flip vegetables with a spatula
  10. Return to oven for 15-20 minutes more, until golden brown and tender