Roasted Carrot, Rutabaga, and Turnip Mélange

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

8

Introduction

Roasting is one of the easiest methods of cooking root vegetables. Since a hot oven is necessary to cook the pork tenderloin, the vegetables may be roasted just in advance of the meat. After roasting, cover the vegetables with aluminum foil to keen them, warm, while the pork, is roasted.

Ingredients

	4	lb. mixed carrots, rutabagas, and turnips, peeled and cut into 1- to 1½-inch cubes
	2	Tbsp. vegetable oil
	2	tsp. salt
	~	Freshly ground pepper to taste

Steps

1. Preheat the oven to 425°F. Line a heavy baking pan with aluminum foil to make cleanup easier, or choose a nonstick pan. In a large bowl, toss the vegetables with the oil, salt, and pepper to mix well. Spread the vegetables in a single layer on the baking sheet. Roast until a cake tester or toothpick slides easily into a vegetable cube, about 45 minutes.
2. Set aside 4 cups of the vegetables to cool and serve the rest. Wrap and refrigerate the reserved vegetables for up to 7 days.

Notes

• Serves 4, with 4 cups reserved for Beef Barley Soup with Roasted Vegetables

Copyright © 2006–2008 Culinate, Inc. All rights reserved.