Name: Roasted Root Vegetables
Yield: Makes 8 Servings
Ingredients: 2 large red-skinned sweet potatoes (yams), cut into 11/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips; 2 large fennel bulbs, cored, cut into 1/3-inch-thick wedges; 1 large celery root (celeriac), peeled, cut into 1 1/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips; 20 large garlic cloves, peeled; 1 tablespoon dried sage leaves; 6 tablespoons olive oil; 2 bunches green onions, cut into 1-inch pieces; 1/3 cup (about) vegetable stock or canned vegetable broth

"As a confirmed New Englander, I was surprised to find a terrific seafood restaurant in Phoenix: Steamers Genuine," says Barbara J. Johnson of Worcester, Massachusetts. "The baked halibut was perfectly complemented by roasted vegetables and potatoes au gratin. I know how to make the fish, but I wouldn't know where to start with the other two dishes."

This side dish and the Potato Gratin with White Cheddar Cheese would also be good with roast chicken or beef.

Recipe notes

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