An easy way to draw out the flavor of vegetables is to oven roast them. Most root vegetables cook up using this method very well. The vegetables caramelize and develop a pleasant depth of flavor. I use a variety of vegetables in combination. Some of the possibilities are:
Onions
Celery
Carrots
Sweet potatoes
White potatoes
Rutabagas
Parsnips
Turnips
Zucchini
Winter squash such as acorn
The vegetables should be roughly cut up into medium sized pieces. I don't peel white potatoes, but everything else I do peel. When using zucchini, cut them into larger pieces than the ot
her vegetables as they take less time to cook. Put all the vegetables onto a shallow baking pan. A jelly roll pan works well. Sprinkle olive oil over vegetables and mix them well to cover. Add pepper, salt and garlic powder. Roast in a 400 degree oven for about an hour, turning vegetables over once about halfway through the cooking process, until vegetables are browned and soft.They make a great accompaniment to roast chicken, pork or beef.
