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WHAT'S COOKING?Roasted Root Vegetables
by Rivka Tal

The high heat used in roasting vegetables intensifies flavors and caramelizes sugars to make this unusual side dish.

INGREDIENTS:

4 pounds root vegetables (potatoes, carrots, sweet potatoes, kohlrabi, turnips, beets, fennel or a combination - first three are tops)

2 large onions, peeled and cut into wedges

6 tablespoons olive oil

2 teaspoons dried herbs or 2 tablespoons fresh, minced

salt and pepper to taste

INSTRUCTIONS:

1. Heat oven to 450 degrees. Wash and cut root vegetables into 1 1/4 inch pieces.

2. Place vegetables and onions in a roasting pan large enough to hold them in one layer. Toss with oil. Cover tightly with aluminum foil.

3. Place in oven. After 20 minutes, uncover pan and toss.

4. Cook uncovered 10 minutes and toss again and then cook an additional 10 minutes or until vegetables are crisp outside and fully cooked inside. Add fresh herbs, salt and black pepper to taste. Yield: 8 servings.