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Recipe from a Reader
Roasted Roots

From Connie:

Even vegetables you may think you don't like (for me, turnips and fennel) are delicious cooked this way. Everyone who tries these eats seconds! I do a large roasting pan of these and then reheat the leftovers for the next few nights. This recipe is a wonderful way to get a big variety of vegetables into your diet -- deliciously. If you serve steamed spinach alongside the Roasted Roots, you will have a terrific assortment of great-for-you food on your plate!


Wash any or all of the following vegetables and slice or cut into "steak fries" or chunks. Toss in a plastic bag or a bowl with extra virgin olive oil (about 1/2 teaspoon per serving - 1 serving is about 1 cup). Spread out in one layer in a roasting pan and sprinkle with sea salt and fresh pepper. Roast uncovered at any temperature from 325 to 400 until done how you like them -- about 35 to 50 minutes depending on the temperature and how thin you slice them. If you use a high temperature, you'll want to turn and stir them once or twice.


Yellow onions, bell peppers, sweet potatoes, baby turnips, squash, baby carrots, fennel (the bulb part) -- all the yellow, orange, and white vegetables work great!