Roasted Root Vegetables →

Serves 6

Ingredients:

• ¼ cup olive oil

• 2 large all purpose potatoes skins on

• 5 small purple potatoes skins on

• 2 carrots peeled

• 3 parsnips peeled

• 5 cloves of garlic

• 1 tablespoon of fresh Rosemary ( or 1 teaspoon dried)

• 1 tablespoon of fresh Thyme (or 1 teaspoon dried)

• ½ teaspoon of salt and ¼ teaspoon pepper

Directions:

Preheat the oven to 400.

1. Peel the parsnips and carrots

2. Cut all the vegetables into ½ inch thick bite size pieces and place in a large bowl

3. Add all but 2 tablespoons of olive oil to the vegetables and mix to coat

4. Add herbs, salt and pepper and mix well

5. Line a heavy sheet pan with tin foil and brush with olive oil or spray with vegetable spray

6. Add the vegetable and spread so the flat side of each piece is flat on the pan

7. Distribute the 5 cloves of garlic evenly over the vegetables

8. Place sheet pan with vegetables in bottom third of the oven and cook for 30 minutes.

9. After 30 minutes, stir the vegetables around on the sheet pan so they cook and brown evenly

10. Return to oven and cook for another 20-30 minutes stirring after 15 minutes.

11. Vegetables are done when they can be pierced easily with a fork.

12. Remove from oven, adjust salt and pepper to taste and serve.
    

*Note: vegetables can be roasted up to 4 hours before the meal and stored loosely tented in an ovenproof baking dish. Reheat them before serving by placing the uncovered baking dish in the oven preheated to 400 for about 10-15 minutes. Check to make sure they are heated through before serving.

Adapted from a recipe from Bon Appétit December 2001

Pickled Beets

Ingredients:

• ½ cup cider vinegar
• ¼ cup water
• ¼ cup sugar
• 1 teaspoon pickling spice
• 1 small bay leaf (not California)
• ¼ teaspoon whole black peppercorns
• 2 small beets (1 medium size) sliced into ¼ inch rounds

Preparation:

1. Peel and slice the beets to ¼ inch rounds.

2. Add to a saucepan along with a cup of water and bring to a boil over medium heat; lower heat and simmer until tender (about 15 minutes).

3. Reserve a 1/4 cup of the beet water and drain the beets; put the beets aside.

4. Add the beet water to the remaining ingredients and bring to a boil; remove from heat and bring to room temperature.

5. Once the pickling mixture has cooled, pour it into a glass container with a secure top; add the cooked beets; seal and refrigerate overnight before using.

*Pickled beets will keep refrigerated in a sealed glass container for about 5 days.