Bittersweet Bistro

Rio Del Mar, California

Specialty Recipe

Roasted Vegetables

Chef Thomas Vinolus

Ingredients

4 large russet potatoes, cut into wedges

1 large carrot (diced)

1 large turnip (diced)

1 large rutabaga (diced)

8 stalks of celery (one inch sliced on the diagonal)

3 Tablespoons of olive oil

salt and white pepper

1 Tablespoon chopped mixed fresh herbs (thyme, oregano, sage, rosemary, Italian parsley, & chives)

In a bowl, toss all vegetables with olive oil and season with salt and pepper. Lay vegetables out in a single layer on two cookie sheets. Roast vegetables in 450-degree oven for approximately 30 to 40 minutes, turn and stir vegetables every five minutes. Roast until crispy on the outside and tender on the inside. When vegetables are almost done, sprinkle with chopped herbs and return to the oven for several additional minutes.

Serves: 9

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