Roasted Roots

From One United Harvest


Beets                                                                peeled garlic cloves

Carrots                                                             shallots

Potatoes                                                           winter squash

Parsnips                                                           olive oil/butter

Leeks                                                               salt and pepper to taste



Use any combination of the vegetables listed above.  Slice each vegetable ¼ inch thick or in small to medium sized cubes.  Grease 1 to 2 cookie sheets with olive oil and butter.  Coat both sides of the veggies with the oil from the pan; place vegetables on the pans to roast in a single layer with no overlapping.  Season with salt and pepper to taste.  Roast at 450F for 15 minutes, flip the root vegetables and continue to roast for 10 to 15 minutes more, until they are tender inside, crispy outside, but not singed.