RECIPE FOR: Simple Roasted Root Vegetables
PAIRS WELL WITH: 2008 WillaKenzie Estate Pinot Noir Aliette
Recipe from Dr. Andrew Weil as published in The New York Times 11/5/2010
Thanksgiving Roasted Root Veggies
1 head garlic, separated into cloves and peeled
1 to 2 pounds root vegetables, peeled and cut into 1-inch pieces (potatoes, carrots, parsnips, turnips, rutabagas, beets, sweet potatoes)
1 medium onion, peeled, in 1/4-inch wedges
2 tablespoons olive oil
1 to 2 tablespoons smoked Spanish paprika or mild red chile powder
Salt
Pepper
1. Preheat oven to 400 degrees Fahrenheit.
2. Put vegetables (except garlic) in a bowl. Toss with the oil and sprinkle with salt, pepper and paprika or chile.
3. Spread the veggies in a roasting pan. (Do not crowd the pieces; use two pans if necessary.) Roast, stirring every 15 minutes, until tender and evenly browned, 45 to 50 minutes.
4. Add garlic cloves during the last 20 minutes. Taste and adjust seasonings.
