• Preheat the oven to 425 degrees.
• Peel and cut the sweet potatoes, parsnips, rutabaga, winter squash and turnips into chunky, angular pieces. Seed and cut up the pepper.
• Leave the root plates intact on the onions. Cut the onions into eighths, like segments of an orange.
• Toss the vegetables and garlic in a large bowl or in a sealable plastic bag with the olive oil and spices.
• Spread the vegetables in a single layer on large baking sheets.
• Place the pans on the center rack in the oven and bake until the vegetables are soft and the edges crispy, about 45 minutes.
• If the edges dont get crispy, put the vegetables under a broiler for a few minutes.
Note: This recipe is amenable to adaptation. Brussels sprouts, beets, carrots, fennel, red onions, leeks or peeled broccoli stems can be substituted for any of the vegetables. Other seasonings to try include balsamic vinegar, oregano, allspice, Worcestershire sauce or soy sauce.
* Use the garlic bulbs whole! The pungent garlic flavor is blunted and sweetened by roasting.
3 or 4 large parsnips
1 rutabaga
2 cups butternut or other winter squash
2 medium turnips
1 ripe red, yellow or orange pepper
2 medium onions
2 bulbs garlic, peeled and left whole*
1/4 cup olive oil
1 tsp. to 2 tsp. ground chipotle pepper
2 Tbsp. ground coriander
2 Tbsp. coarsely ground black pepper
This article appears in Nov 1-30, 2005.