Rosemary Roasted Vegetables

This recipe is from Extraordinary Foods for the Everyday Kitchen, by Kornblum and Semon. Being allergic to grains, I think that having a whole wheat-free cook book is marvelous! (Also sugar-free, yeast-free, milk-free, soy-free, and all Kosher.) Delicious!

Elizabeth

Ingredients:
2 large yams
5 large parsnips
5 large carrots
1 large red bell pepper
1 tsp dried and crushed rosemary leaves
2 tsp sea salt
4 Tbsp expeller pressed safflower oil

Preheat oven to 375F. Peel yams, parsnips and carrots and cut into 2-3 inch long pieces no more than 1/2 inch thick. Slice pepper into 1/4 inch wide sticks. Mix together in 9X13 pyrex pan. Sprinkle rosemary and salt over vegetables. Pour oil over vegetables. Mix the oil, rosemary and salt through the vegetables, distributing it thoroughly by hand, using clean, new plastic kitchen gloves. Roast uncovered at 375F for 90 minutes, removing from oven and mixing well every 20 minutes. Let stand at least 2 hours before serving. Or refrigerate overnight and reheat before serving.

 

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