Roasted Root Vegetables

Description

Everyone needs a recipe for roasted root vegetables in their repertoire of dishes.

kohlrabi bulbs

beets

potatoes

carrots

parsnips

onions

cauliflower

1 bunch

Swiss chard

salt and pepper (to taste)

2 cloves

garlic (sliced)

1 teaspoon

cumin seeds or Italian seasoning

1⁄3 cups

olive oil or vegetable oil

2 tablespoons

brown sugar

1⁄4 cups

lemon juice

Wash all the vegetables.
Preheat the oven to 400F / 200 C.
Set aside the Swiss chard for later. Peel the potatoes, carrots, parsnips and beets. Peel the onions but leave the root end intact so they hold together.
Remove the outer leaves and tough core from the cauliflower.
Cut the tops off of the kohlrabi and peel the outer skin.
Cut all of the vegetables into roughly equal sized pieces, but leave the Swiss chard till later. Cut the onions into wedges through the root.
Put all of the vegetables except the beets and the Swiss chard into a large bowl or pot.
In a separate bowl mix the garlic, cumin or Italian seasoning, olive oil, sugar, and lemon juice. Pour most of the sauce over the vegetables but keep back a little for the beets and Swiss chard. Toss the vegetables with most of the sauce.
Using a piece of foil or parchment, make a nest for the beets and set them at one end of a large baking tray. Pour the remaining vegetables onto the tray. Put some of the sauce you kept back on the beets. Season the vegetables with salt and pepper to taste.
Put the vegetables in the oven and bake for about 20 minutes. Turn over half-way through the cooking time.
Remove from the oven and stir the vegetables around. Place the Swiss chard on top and season with salt and pepper and the remaining sauce.
Return the pan to the oven and continue baking until the vegetables are browned and tender.