Moist Winter Veggies in Oven

A friend taught me to use a turkey roasting bag to cook chopped veggies in the oven. It seals in the moisture and the final product almost creates its own gravy. Now I use a covered casserole dish to avoid using disposable products. This method is like a combo of roasting and steaming.

• 1 large sliced onion
• several cloves peeled garlic
• several cups chopped root vegetables such as carrots, rutabagas, potatoes, squash & turnips. Broccoli, brussell sprouts and peppers will also work in this recipe.

Use the amount that fits into your baking dish. Toss the veggies with olive oil until coated. Mix in a couple teaspoons of dried herbs such as herbs d’Provence and/or place whole sprigs of rosemary or thyme. Mix in some salt and ground pepper.

Cover tightly in casserole dish (can use aluminum foil) and bake in 400º oven for 30-45 minutes, stirring a few times. Done when all veggies are fork tender & falling apart. Serve over bed of grains like quinoa or rice.

-- JillW - 08 Jan 2010