Carmelized Winter Root Vegetables -

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Carmelized Winter Root Vegetables

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By Stu Stein with Mary Hinds and Judith H. Dern

Posted July 23rd, 2007

This article is reprinted with permission from The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans, by Stu Stein, (2004, New Society Publishers)

The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans

Author Notes:	Serve these vegetables with Natural Lamb Shoulder Braised in Pinot Noir (see link below).
Ingredients:	2 carrots, peeled and cut into 2-3 inch pieces 2 parsnips, peeled and cut into 2-3 inch pieces 2 turnips, peeled and cut into 2-3 inch pieces 2 yukon gold, yellow fin or red potatoes cut into half moons 1 bag (4 ounces) pearl onions, peeled 1 head garlic, broken-up into cloves and peeled 4 tablespoons extra virgin olive oil salt and pepper
Instructions:	Preheat oven to 350 F. Place an ovenproof sauté pan or baking dish over medium heat. Add oil, allow oil to become hot and add vegetables. Season with salt and pepper. Saute until vegetables begin to brown. Place pan in oven. Cook 15 minutes, stirring every 5 minutes, until vegetables are caramelized and tender.