ROASTED AUTUMN VEGGY DELIGHT
1 pound small red-skinned potatoes, quartered
2 cups peeled butternut squash, cut into 1/2-inch chunks
2 large carrots (purple or orange), peeled and cut into 1/2-inch-thick diagonal slices
2 parsnips, peeled and cut into 1/2-inch-thick diagonal slices
1 rutabega, peeled, cut into 1/2-inch cubes
2 to 3 cups packed kale, rinsed and chopped
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 cloves garlic, minced
sea salt and freshly ground black pepper, to taste
Preheat the oven to 450°F. Lightly oil two large, rimmed baking sheets.
Combine the vegetables, olive oil, rosemary, garlic, salt, and pepper, to taste, in a large bowl and toss by hand to coat. Spread the mixture evenly onto the baking sheets and bake for 15 minutes on separate oven racks. After 15 minutes, stir the vegetables with a spatula and return to the oven, switching the rack position of the sheets. Bake for 15 minutes more, or until the vegetables are tender and browned.
YIELD: Makes 6 servings.