Title: Cold Weather Roasted Vegetables
Categories: None
Yield: 8 Servings

1/3 c Vegetable oil-divided
12 sm Red potatoes-cut in half *
3 md Onions-peeled & cut in half
-lengthwise through stem *
6 Carrots-peeled & cut in half
-lengthwise *
1 Turnip-peeled & cut in
-wedges *
2 Parsnips-peeled & cut in
-half lengthwise *
1 c Celery-sliced *
6 sm Beets-unpeeled with roots &
-1/2" stems
1 Bulb fennel-outer leaves
-removed & cut in small
-wedges
1 bn Asparagus-bottoms trimmed
Salt & pepper to taste
2 ts Rosemary

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

Pre-heat oven to 350 degrees F. Spread 1/2 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@yourbestimage.com (Best Image)
on Jan 13, 1998