Roasted Root Vegetables
1 cup olive oil.
1 whole flower of garlic.
1 large onion (your choice).
4 large potato's (your choice).
8 Carrot's peeled optional.
8 Shallots
1 Tablespoon fresh or dried rosemary.
Sea salt & fresh ground black pepper to taste.
(9 x 13 Pyrex baking dish)
Wash scrub and dry all root vegetables well. Leave skins on potato's, place whole garlic with skins in microwave 15 to 25 seconds wait for garlic to cool to touch peel garlic and crush cloves with the flat blade of a large knife or garlic press. Combine olive oil garlic and rosemary set aside for 10 minute's. Cut potato's in to ¼ piece's peel and cut onion in to ¼ piece's Cut carrots in to ¼ diagonally. Cut shallots in half. Coat all vegetable's with olive oil mixture individually add to pryex. Place in oven 450 degree's covered with foil for 30 minute's uncover bast with remaining oil mixture and return to oven for additional 30 minute's. Please note: dish should be browned gently and fork tender (not burnt and mushy.) Dish will serve 4 to 6 people. Should you have any oil left over save in a air tight container for another recipe,perhaps Italian dressing.♞
