recipe by Lori Ross

1 medium head garlic  

1 1/2 - 2 pounds root vegetables, peeled and cut into 1 1/4-inch pieces 

1 medium onion or 4 to 6 shallots, peeled 

2 tbsps unsalted butter melted or vegetable or olive oil, or a combination 

Table salt and ground black pepper  

1. Heat oven to 400 degrees. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, and then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel. 

2. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil and sprinkle with salt. Roast until tender and evenly browned, 45 to 50 minutes. Add unpeeled garlic cloves during final 20 minutes; add peeled garlic during final 15 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.

Some nice combinations are: 

§         Roasted Turnips, Shallots, and Garlic with Rosemary    

§         Roasted Garlic, Carrots and Red Onion

§         Roasted Sweet Potatoes with Chive

§         Roasted Potatoes with Onion, Thyme and Bacon (cooked, crumbled and sprinkled over cooked vegies)

Variation:

Add 3 tbsps of balsamic vinegar to butter/oil before roasting

Add rosemary, thyme or other strong fresh or dried herbs before roasting to flavor the vegetables  

Use this recipe on the grill by wrapping vegetables, fat and seasonings in heavy duty aluminum foil.

Serves 4