Recipe - Cold Weather Roasted Vegetables

1/3 cup Vegetable oildivided
12 small Red potatoescut in half *
3 md Onionspeeled & cut in half
lengthwise through stem *
6 Carrotspeeled & cut in half
lengthwise *
1 Turnippeeled & cut in
wedges *
2 Parsnipspeeled & cut in
half lengthwise *
1 cup Celery cut or sliced up *
6 small Beetsunpeeled with roots &
1/2" stems
1 Bulb fennelouter leaves
removed & cut in small
wedges
1 bn Asparagusbottoms trimmed
Salt & pepper to taste
2 teaspoon Rosemary

Acquired these from the latest issue of Modern Maturity, a publication of
the AARP.

Preheat oven to 350 degrees F. Spread One half 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 MMRecipes Digest V5 #014 by info@yourbestimage.com (Best Image)
on Jan 13, 1998