Title: Oven-Roasted Vegetables W/ Herbs
Categories: Vegetable Side Herb
Yield: 6 Servings

3		Sweet potatoes; peeled &
		. cut into 1-inch cubes
3		Carrots; peeled, halved
		. crosswise, then
		. lengthwise
2		Onions; peeled & cut into
		. wedges
1		Garlic head; separated into
		. individual cloves &
		. peeled
1/4	c	Fresh rosemary; minced
1/4	c	Fresh thyme leaves; minced
3	tb	Olive oil

This is comfort food in every sense. Not only are roasted vegetables easy to prepare, but they are as satisfying as seeing an old friend. As alternatives to the ingredients listed, consider potatoes, winter squash and sage. "Soft" vegetables such as summer squash or mushrooms also roast well but need only 30 minutes to cook.

DIRECTIONS:

Heat the oven to 400øF. In a large bowl, toss together the sweet potatoes, carrots, onions, garlic, rosemary and thyme. Drizzle on the oil and toss again. Spread the mixture on a large baking sheet and bake, stirring occasionally, for 1 hour, or until golden and tender. Add salt and pepper to taste, transfer to a platter, and serve.

Makes about 6 servings. ** The Herb Companion -- Oct/Nov 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

previous

next