Caramelized Assorted Root Vegetables
Roasting vegetables is an age-old technique that releases natural sugars. By combining several vegetables and cooking them slowly until they are caramelized and sweet, we take that method one step further and achieve an enticing medley of flavors and textures. You could serve these humble root vegetables alone or with almost any roasted meat, game or poultry. Add a salad of tossed greens to your menu to round out the meal. The recipe can be doubled or tripled if necessary, but divide the mixture between several pans so the cooking process is not affected.
4 ounces pearl onions
Preheat oven to 350 degrees.
Fill a medium-sized saucepan two-thirds full with water and set over high heat. Bring water to a boil. Add onions and boil one minute or slightly longer to loosen skins. Remove onions with a slotted spoon and let cool. When onions are cool enough to handle, use a paring knife to loosen skins, then slip off the skins and discard. Set onions aside.
Separate the head of garlic into cloves and lightly smash each clove using the side of a large knife to loosen the skin. Remove the skin and set garlic cloves aside. Peel carrots and parsnips, then cut into pieces about 2-inches long. Peel turnips and potatoes, halve lengthwise, then cut each half into 1-inch thick slices. Set all vegetables aside.
In a large, heavy roasting pan or in a large, ovenproof sauté pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.
Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender when pierced with a knife, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again.
Remove pan from oven and taste and adjust seasoning.
Substitutions and Options:
Sustainable Kitchen by Stu Stein, Judith H. Dern, Mary Hinds
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