Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Vegetable oil-divided |
| 12 smalls | Red potatoes-cut in half * |
| 3 mediums | Onions-peeled & cut in half lengthwise through stem * |
| 6 \N | Carrots-peeled & cut in half lengthwise * |
| 1 \N | Turnip-peeled & cut in wedges * |
| 2 \N | Parsnips-peeled & cut in half lengthwise * |
| 1 cup | Celery-sliced * |
| 6 smalls | Beets-unpeeled with roots & 1/2\" stems |
| 1 \N | Bulb fennel-outer leaves removed & cut in small wedges |
| 1 bunch | Asparagus-bottoms trimmed |
| \N \N | Salt & pepper to taste |
| 2 teaspoons | Rosemary |
Acquired these from the latest issue of Modern Maturity, a publication of the AARP.
Pre-heat oven to 350 degrees F. Spread ½ of the oil in a large baking pan and arrange first 6 vegetables (marked *) in a single layer. Drizzle remaining oil on vegetables and season with salt, pepper and rosemary.
Cover with aluminum foil and roast for 30 minutes. Remove aluminum foil, drain, remove skins, tops and stems from beets. Add beets, fennel and asparagus. Turn all vegetables in the oil. Roast uncovered for an additional 30 minutes. Drain on paper towels and serve.
Posted to MM-Recipes Digest V5 #014 by info@... (Best Image) on Jan 13, 1998