RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Veg: Roasted Root Vegetables - dairy, pareve
This comes from the Jewish Family and Life website. Beth. Roasted Root Vegetables (Pareve or Dairy) Preparation Time: 25 minutes Cooking Time: 1-1/2 to 2 hours Ingredients 3 tbsp. olive oil 1 bunch beets 1 small rutabaga 10 Yukon Gold potatoes 1 bunch carrots, peeled and cut in thirds 2 onions, halved and sliced 2 red onions, halved and sliced 2 large parsnips, peeled, cut in thirds 5-10 cloves garlic, peeled and chopped 1/2 stick butter or pareve margarine Kosher salt and freshly cracked black pepper, to taste Peel and quarter the beets. Place in a bowl and set aside. Peel the rutabaga and cut into one-inch chunks. Place in a large bowl. Scrub the potatoes, quarter them and place with the rutabaga. Peel the carrots and parsnips and cut into one-inch chunks. Place in the bowl. Pour the olive oil over the vegetables and toss to coat evenly. Add the minced garlic to the vegetables and toss. Place the vegetables in a large glass baking dish. Place the beets into the dish throughout the veggies. Cut the onions into chunks and tuck them into the vegetables so that little protrudes. Dot with butter or margarine or, if you prefer, sprinkle with about 2 more tablespoons of olive oil. Sprinkle with kosher salt and pepper and bake at 400 degrees for about 45 minutes. Gently turn the vegetables and add a bit more oil if needed. Bake for another 45 minutes or until the edges are nicely browned and all the vegetables are soft. Add more salt and pepper if desired.
