Roasted Vegetables

Servings: 4-6

 

 

Ingredients:

 

¼ pound celery, approximately 2 large stalks

 

¾ pound potatoes

 

¼ pound turnips

 

½ pound rutabaga

 

3 thin parsnips, or cut larger parsnips into finger-width lengths

 

8 fingerling carrots

 

2 Tablespoons olive oil

 

½ teaspoon Kosher salt

 

½ teaspoon cracked peppercorns

 

 

Garnish:

 

¼ cup finely grated Parmesan cheese

 

 

 

Process:

 

Place a sheet of parchment paper on a baking sheet.

 

Preheat the oven to 425°F.

 

Wash the celery, carrots, rutabaga, parsnips, turnip, and potatoes.

 

Peel the carrots, parsnips, rutabaga, turnip, and potatoes.

 

Cut the celery into 2-3” lengths.

 

Cut the parsnips into finger-width pieces 3-4” long

 

Cut the rutabaga in ½” thick slices and then into cubes.

 

Slice the turnips approximately ¼” thick.

 

Cut the potatoes into wedges.

 

Place the olive oil, salt and pepper in a bowl large enough for all the vegetables and with high enough sides to allow for tossing the vegetables.

 

Add the vegetables to the bowl.

 

Toss the vegetables to coat with the oil and seasonings.

 

Using tongs, place the celery, rutabaga and potatoes on the prepared baking sheet.

 

Place the baking sheet in the oven.

 

Set the timer for 15 minutes.

 

At the end of the fifteen minutes, use the tongs add the parsnip and turnips.

 

Roast for 15 minutes.

 

At the end of the 15 minutes, turn the vegetables over and add the carrots.

 

Set the timer for 7 minutes.

 

At the end of the seven minutes, turn the vegetables over.

 

Set the time for 8 minutes.

 

At the end of the eight minutes the potatoes should be fork tender and the vegetables should be tender-crisp. If desired, continue roasting to the desired degree of doneness. When the vegetables are done, remove baking sheet from the oven.

 

Plate vegetables on a serving dish.

 

Sprinkle with garnish, if desired.

 

Serve.