Roasted vegetables

I am a “mostly vegetarian.” This means I mainly eat pasta, beans, big-ass salads with lots of stuff added, breads, dairy, grains, (some) fish, fruit, and vegetables. I list vegetables last because when I want to eat, vegetables aren’t the first thing I think about. I DO eat them but like a lot of people I can always stand to eat more. Part of it is tempting myself.

I adapted this from a simple recipe I cut out of Glamour® magazine a long time ago. I always meant to get around to it and a winter day seemed just right. You can use whatever vegies you like.

I cut into bite-size pieces:

-4 potatoes washed but unpeeled

-4 carrots

-1 large turnip

-1 onion

-1 good-sized broccoli crown

In a large bowl I mixed the vegetables with olive oil, salt (I like coarse sea salt) & pepper, Rosemary & Parsley, and 2 capfuls of lemon juice ( I used bottled but if you have a fresh lemon go for it).

I put them all on a  9×13 cookie sheet & stirred some more to make sure everything got mixed. You will notice my pan was overflowing; I tend to do that! This meant they took longer to cook thoroughly – you may prefer less vegetables but I figure if I’m going to this trouble, I want A LOT.

I put the pan into a 400° oven and stirred about every 15 minutes. They made the house smell WONDERFUL. After about 45 minutes I sampled a few morsels to check for doneness, and added a little more salt & pepper and two more capfuls of lemon juice, stirring it all up yet again. Total cooking time was roughly an hour. The length of time again will depend on what vegetables you use (carrots & turnip took longest) and how packed in they are.

They were DELICIOUS. I will absolutely do this again.