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This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Roasted Winter Vegetables And Whole Garlic

When slowly roasted, the vegetables in this side dish caramelize and become
sweet while the garlic softens and mellows. You can substitute other firm
vegetables such as white potatoes or sweet potatoes, bulb fennel, or pearl
onions.

Servings: 6

Calories: 111

Fat: 5 g

Cholesterol: 0 mg

Sodium: 58 mg

Protein: 2 g

Carbohydrate: 18 g

Fiber: 5 g

* Ingredients:

1 pound carrots (about 8 slender carrots), peeled and cut in 2-
inch pieces

1 pound white turnips (about 4 small-medium turnips), peeled and
cut in 2-inch chunks

1 pound winter squash such as Hubbard or butternut, peeled and cut
in 2-inch chunks

2 tablespoons olive oil

1 teaspoon dried thyme or 2 tablespoons chopped fresh thyme

Salt and freshly ground black pepper to taste

1 whole head of garlic

* Directions:

Preheat the oven to 400ºF. In a large, shallow roasting pan,
combine the carrots, turnips, and squash. Drizzle with the olive
oil and sprinkle with the dried thyme (if using fresh thyme, add
later in recipe), salt, and pepper, and toss until the vegetables
are well coated with oil. Break the garlic into individual cloves,
removing and discarding as much of the excess papery outer skin as
possible. Add to the roasting pan and toss with the vegetables.

Roast the vegetables uncovered for 10 minutes. Reduce the heat to
350ºF and continue to cook, stirring once or twice with a metal
spatula, until the vegetables are tender and lightly caramelized,
40 to 50 minutes. If using fresh thyme, sprinkle it over the
vegetables during the last 5 minutes of cooking. Season to taste
with additional salt and pepper before serving. Squeeze the garlic
out of its skin and combine it with the other vegetables.

 

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