Take your largest metal pan. . .

I love old recipes that start with that sort of line.  I have one that says; “hang the bear for three days in cold weather”, too.  But today’s post is about roasted vegetables. It has been 35 degrees here in the mornings, a good excuse to run the oven.

roasted vegetables 1Oil up your largest pan. Really, you want leftovers – for quesadillas, soup, omelets, everything goes better with roasted vegetables.

I harvested leeks, parsnips, carrots, onions, shallots and crab apples for this particular batch. I would have added my own potatoes, but the mice ate them, and I had to go to the farmers market and commiserate about the lousy weather.

Add all of the cut up vegetables to a large bowl. In a 2 cup measure, add about a cup of olive oil, 2 tsp sea salt and pour it over and mix it around. My hippy book says to use your hands, but I can’t recommend it. Pour everything into the oiled pan, place in the oven and set temp to 400 degrees. About an hour into it, take the pan out of the oven and stir to coat the veggies thoroughly in the sauce. At this point I add minced garlic and whatever herbs sound good: rosemary, sage, parsley, fennel, caraway, whatever. Stir again and put back in the oven for 30 minutes.  Serve with whole wheat bread, local beer and cucumber salad with sour cream horseradish dressing.

Bonus pics of the garden plus butterflies who really should have headed South already.

roasted vegetables 2

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