From Sunday at Moosewood Restaurant, by The Moosewood Collective
Serves 4 to 6
Ingredients:* (see variation below)
2 large onions, or up to 8 small onions
4 large carrots
8-10 small potatoes
2 tbsp olive oil
2 tbsp melted butter
4 garlic cloves, minced
1 tsp crushed dried rosemary
1 tbsp minced fresh marjoram
Salt and pepper to taste
Preparation:
Preheat the ovoen to 375`F. Peel all the vegetables (note: we feel this is optional, except for the onions!). If using large onions, cut each one into eights by slicing it lengthwise into quarters and then cut each quarter crosswise. If using large carrots, halve them lengthwise and then cut them into 1-inch sections. Quarter the potatoes.
Arrange the vegetables in a large oiled baking dish and toss in the oil, butter, garlic and herbs. Cover tightly with aluminum foil and bake for 35 minutes. Unvocer and turn the vegetables with a large spoon. Add salt and black pepper and roast at 425`F for approximately 30 minutes or until the carrots and potatoes are thoroughly cooked and the edges of the vegetables have browned.
Variation: To this basic recipe, you can add in any number of vegetables: parsnips, kohlrabi, squash, rutabaga, beets, celeriac. Try them all!