1 lb. carrots, peeled and cut into 1 1/2 inch pieces
1/3 lb. parsnip, peeled and cut into wedges
3/4 lb. petite red potatoes, quartered
2 small red onions, cut into wedges
1/3 lb. turnip, cut into wedges
1/2 C. peeled garlic cloves
1 small bulb fennel, cut into wedges
olive oil, salt and pepper
Toss each group of vegetables in olive oil. Season with salt and pepper. Spread flat in a single layer onto a tray and roast at 375º F for approximately 45 minutes or until tender and golden brown. Serve vegetables warm or chill and serve cold.
Additional vegetables that are excellent in this recipe: beets, celery root, kohlrabi, leeks and sweet potatoes.