You will get several meals from this prep, but you can roast them one meal at a time and store the prepped veggies in a container in your fridge. The trick is to cut everything pretty close to the same size. For this batch I peeled and cut to 3/4 inch cubes the following vegetables. Not all are root vegetables, but they work well with the root vegetables. I would have included carrots, but served carrot soup with this meal and did not want to add more carrots to the meal.
- 2 small turnips. New seasons had a new varietal that was uncommonly small.
- 1 rutabaga
- 2 parsnips
- 2 yams
- 8 fingerling potatoes
- 1 acorn squash
- 1 small pumpkin
Generally the goal was to get about equal portions of each vegetable. I then took a whole garlic and peeled and separated all the clover and tossed them in as well. I sprinkle with about 2 TBSP of kosher salt more or less and 2-3 TBSP of olive oil and a spring of rosemary, removing all the leaves and chopping into 1/4 long pieces. With my hands, I mixed all the salt, oil and rosemary into the veggies to make sure they were completely covered. I put in a plastic storage bowl and let marinate overnight. I laid a few servings down as the bed for my roast and let cook at 300° while the roast cooked. After removing the roast, I increased the oven to 450° and let cook until the vegetables began to caramelize.
This makes about 12 servings of vegetables, so I only roast one serving at a time. To roast them without the meat, just spread in a pan and roast at 450° for about 20 minutes. You can also boil and mash for a lush puree.