Adapted from the Moosewood Restaurant Cooks at Home Cookbook
INGREDIENTS
2–3 red potatoes, unpeeled, cut into 1-inch cubes
1–2 carrots, cut into 1/2-inch slices
1–2 turnips, cut into 1/2- to 3/4-inch chunks
6 cloves garlic, coarsely chopped
1/3 cup olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon wine vinegar
Salt and freshly ground pepper
PREPARATION
- Wash all veggies well before cutting.
- Bring 3 cups of water to a rapid boil, and boil the potato cubes for 5 minutes. Drain potatoes thoroughly.
- In a bowl, toss the potatoes with the carrots, turnips, garlic, rosemary, and olive oil.
- Spread the vegetables on a baking sheet lined with aluminum foil. Sprinkle generously with salt and pepper, and broil for 10–12 minutes until slightly crisped and browned at the edges.
- Return the roasted vegetables to a bowl and toss with the vinegar.
- Serve hot or at room temperature with bread and cheese or as a side salad.
Serves 4. Prep time, 15 minutes; cook time, 15–20 minutes.