For Shannon, who said: “I’m looking for your roasted root vegetables recipe. A friend says even her kids will eat them! Can you post it or send it to me?” You bet, here it is and worth sharing again.
BRAISED ROOT VEGETABLES
1 large sweet potato
2 regular potatoes
1 Butternut squash
1 large carrot
2 turnips or parsnips, small to medium
4 nice big leeks, white part only
2 big beets or bunch of small beets
1 large head garlic, separated into cloves and peeled
1/2 to 1 stick butter – I usually use 3/4 stick
1/2 to 3/4 cup dark brown sugar
1/2 teaspoon ea: dried sage, oregano, thyme, rosemary, basil
Preheat oven to 350. Peel and cut vegetables into 2” pieces. Heat butter in Dutch oven or oven proof pan with lid (large enough to hold veggies). Add sugar and herbs and stir until sugar is dissolved. Add vegetables and garlic. Place in oven for 40-60 minutes until tender. Adjust seasonings.