Roasted Roots

- 3 to 4 pounds (6 to 8 cups cut) mixed root vegetables such as beets, potatoes, carrots, and yams, scrubbed and dried
- 1 small winter squash
- 7 to 9 cloves garlic (if desired)
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons salt
Instructions:
This recipe is the epitome of autumn abundance. It is fabulous on its own or combined with greens, grains, sauces, or salads. What could be more delicious and satisfying than potatoes, carrots, beets, yams, and squash caramelized in lots of olive oil and balsamic vinegar? The trick with this dish is to cut the veggies the same size and stir regularly, but not excessively, so they cook through—getting caramelized and crisp outside while remaining tender inside—without burning or sticking and crumbling.
- Preheat the oven to 385 degrees. If your oven has a convection setting, go ahead and use it.
- Peel the beets, squash, and any other vegetables you prefer peeled (I usually don’t peel potatoes, carrots, and yams since their skins are full of fiber and nutrients). Cut the veggies into roughly uniform shapes, such as 1-inch cubes or long, thin wedges.
- Put the cut veggies and the garlic (if using) on a baking sheet and add the olive oil, vinegar, and salt. Mix well so all the veggies are coated.
- Spread out the veggies so they are in a single layer and not touching, otherwise they will steam instead of roast. Roast for 25 to 30 minutes, or until tender, stirring and turning often.