"We have some version of this at leaast once a week," says contributer Linda Bulson. "You can vary the vegetables, but I've found that it's best to include at least one sweet vegetable (carrot, sweet potato, parsnip) and one with a stronger flavor (turnip or rutabaga). The natural sweetness of the veggies and the garlic develops with the slow roasting"
Serves 8 (side dish) 3 - 6 (main course)
Toss ingredients together (keep onions separate, at they will roast faster; add them to the pan 10 minutes into the baking time).
Spread in a single layer on greased baking pans. Roast in a preheated oven at 425F / 200 C until tender, 30 - 45 minutes, stirring occasionally. Season with salt and pepper. Serve with roasted garlic sauce (optional)
Roasted garlic: Remove loose papery layers from outside of a whole garlic bulb but do not peel. Slice off top of the bulb, exposing the tip of each clove. Place on a square of aluminum foil and drizzle with 1 tablespoon olive oil or just seasonwith salt and pepper. Wrap tightly and bake alongside the vegetables until tender.
Roasted garlic sauce: Bake on head of garlic as directed. Squeeze soft roasted cloves into a small bowl, mash with fork, and stir in 3/4 cup / 175 ml plain yogurt. (Try this sauce as a raw vegetable dip)
Linda Bulson, Cropseyville, New York
Judy Hildebrand, Crystal City, Manitoba
Willard Roth, Elkhart, Indiana
Recipes from Simply in Season by Mary Beth Lind & Cathleen Hockman-Wert