Winter Roast

(from Stearns Farm Newsletter, December 2008)

Root vegetables turn mellow together, with just a little "kick" to keep things interesting.

Olive oil or non-stick olive oil spray

2 1/2 lbs total potatoes and/or sweet potatoes, peeled

1 1/2 lbs total rutabagas, turnips, and/or beets, peeled

1 lbs total carrots and/or parsnips, trimmed, scraped

1/4 tsp cayenne pepper (optional)

3-4 Tbs olive oil

1 large onion, peeled and thinly sliced

1 leek, white and light-green, cleaned, slivered

2 Tbs apple cider vinegar, or to taste

salt and pepper to taste

Preheat oven to 350'F.  Brush or spray a large baking sheet with oil.  Cut roots into half-inch slices or cubes.  Combine in a large bowl with onion and leek and toss with oil and cayenee to coat.  Spread in a single layer on the baking sheet and roaste until tender and slightly browned, turning occasionally - about 1 hr.  Just before serving, season with salt and pepper, sprinkle on vinegar, and toss to combine.  Variations:  Replace cayenne with sweet or smoked paprika or curry powder, or add chopped fresh or dried herbs such as sage or rosemary.  Replace cider vinegar with balsamic or sherry vinegar.  Serves 10.