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ROASTED ROOT VEGETABLES

See also Article on Beets/Beetroot

Yield: 8 servings
 

4 red potatoes -- quartered
4 turnips -- quartered
2 parsnips -- sliced 1" thick
2 carrots -- sliced 1" thick
1 yam -- cut 1" thick
16 pearl onions -- peeled
4 beets -- quartered
8 garlic cloves -- peeled
1/2 cup olive oil
2 tablespoons basil, fresh
salt and pepper -- to taste
 

Preheat the oven to 450 degrees.

Wash and cut the above vegetables into suitable sized chunks--preferably, big enough to put into one's mouth without having to cut it any further.

Let the vegetables sit on a paper towel to drain them of any excess water. Pat each piece dry. This will ensure that each piece comes out crispy.

Put all the vegetables into a Ziploc bag with the oil, salt, pepper and rosemary. Zip it shut and make sure everything is coated completely.

Place the contents into a pan, and bake for one hour. No basting is necessary.