Fancy some carbs? Try this meatless roast for some rich, hearty flavors with very little fat. The list below is just an example of one collection of roots. Feel free to load up with more of your favorites, or eliminate archenemies. The trick here is to get some good caramelization going on the cut sides. After you put them in the oven, don’t touch them again for at least 20 minutes so the side in contact with the pan can brown nicely.
A Roast of Roots
(serves 4 as a main course, 8 as a side)
2 red potatoes
1 sweet potato
1 yellow onion
1 or 2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh rosemary
Peel or scrub and trim vegetables, then chop into big chunks (2 inches or so). Toss with olive oil, salt, pepper & rosemary in large roasting pan. Arrange chunks so that a cut side is down on each peace. Roast in preheated 450º oven for 20 minutes. Remove roasting pan from oven and, using a sharp spatula and tongs, carefully turn chunks to another side for more browning. Return to oven for 20 more minutes. Repeat repositioning of chunks, return to oven for 10 more minutes, then serve.