This has quickly become a holiday staple and an easy way to use up veggies in the fridge.
Ingredients:
Enough vegetables to fill a metal baking pan with one layer of veggies.
Dense vegetables:
onions
carrots
potatoes
sweet potatoes
parsnips
turnips
rutabaga
whole peeled garlic, etc
Lighter vegetables:
sweet pepper
mushrooms
cauliflower
leeks
extra firm tofu
artichoke hearts, etc
Seasoning:
4 Tbs olive oil
4 cloves garlic, minced
1 t. dried rosemary or 1 t. minced fresh rosemary
1 Tbs fresh marjoram or 1 1/2 t. dried marjoram
Preheat oven to 375' F.
Cut all the veggies into inch-sized pieces (potatoes especially are
better cut). Arrange the dense veggies only in a large oiled baking dish
and toss in the seasoning. Cover tightly with aluminum foil and bake for
35 min. Uncover and turn the veggies with a large spoon. Add lighter veggies
and roast uncovered at 425' for approx 30 min. or until thoroughly cooked
and somewhat browned.