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.
- 3 medium onions, cut into large wedges
- 4 small Yellow Finn or Yukon Gold potatoes, halved
- 1 medium rutabaga, peeled and cut into 1/2-inch thick pieces
- 1/2 (8-10) pound brussel sprouts, halved
- 2 medium carrots, cut into 1/2-inch thick pieces
- 1 tablespoon extra-virgin olive oil
- 2 branches fresh thyme
- 10 fresh sage leaves
- 2 teaspoons Balsamic vinegar (optional)
- salt and freshly ground black pepper
- 1 to 2 tablespoons extra-virgin olive oil
- 8 cloves garlic, halved
1. 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.
2. 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.
3. 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.
4. Roast about an hour, turning several times during cooking for even browning.
5. Add garlic to pan halfway through cooking.
6. Once browned and easily pierced with a knife, vegetables are done. Serve hot.