"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Veggies Recipe

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This recipe for Roasted Veggies, by , is from Thanksgiving Dinner and other Family Favorites from Bubbie to the next generation..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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12 slender carrots, peeled and trimmed
8-12 baby turnips, peeled
6-8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed and cut diagonally into 1 inch slices
1 or 2 medium onions, trimmed, peeled and halved, each half cut into quarters
1 o 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges (or butternut squash)
1 celery root, trimmed and halved, halves cut crosswise into 1 inch thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage or thyme
Freshly ground black pepper
Extra virgin olive oil

Preheat oven to 400. Put all the vegetables and herb sprigs in a large baking dish. Season them well with salt and black pepper, drizzle generously with olive oil and toss them with your hands to coat them evenly.

Put the baking dish in the oven and cook, stirring the vegetables occasionally until they are tender and golden brown, about 45 minutes. Serve vegetables from their baking dish or transfer them to a platter.




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