Name: Cold Weather Roasted Vegetables
Ingredients: 1/3 c Vegetable oil-divided; 12 sm Red potatoes-cut in half *; 3 md Onions-peeled & cut in half lengthwise through stem *; 6 Carrots-peeled & cut in half lengthwise *; 1 Turnip-peeled & cut in wedges *; 2 Parsnips-peeled & cut in half lengthwise *; 1 c Celery-sliced *; 6 sm Beets-unpeeled with roots & 1/2" stems; 1 Bulb fennel-outer leaves removed & cut in small wedges; 1 bn Asparagus-bottoms trimmed; Salt & pepper to taste; 2 ts Rosemary

The gospel is preached in the ears of all; it only comes with power to some. The power that is in the gospel does not lie in the eloquence of the preacher; otherwise men would be converters of souls. Nor does it lie in the preacher's learning; otherwise it would consist in the wisdom of men. We might preach till our tongues rotted, till we should exhaust our lungs and die, but never a soul would be converted unless there were mysterious power going with it - the Holy Ghost changing the will of man. O Sirs! We might as well preach to stone walls as to preach to humanity unless the Holy Ghost be with the Word, to give it power to convert the soul.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables			8	Servings

INGREDIENTS

1/3	c	Vegetable oil-divided
12	sm	Red potatoes-cut in half *
3	md	Onions-peeled & cut in half lengthwise through stem *
6		Carrots-peeled & cut in half lengthwise *
1		Turnip-peeled & cut in wedges *
2		Parsnips-peeled & cut in half lengthwise *
1	c	Celery-sliced *
6	sm	Beets-unpeeled with roots & 1/2" stems
1		Bulb fennel-outer leaves removed & cut in small wedges
1	bn	Asparagus-bottoms trimmed
		Salt & pepper to taste
2	ts	Rosemary

INSTRUCTIONS

Acquired these from the latest issue of Modern Maturity, a publication of
the AARP.
Pre-heat oven to 350 degrees F. Spread 1/2 of the oil in a large baking pan
and arrange first 6 vegetables (marked *) in a single layer. Drizzle
remaining oil on vegetables and season with salt, pepper and rosemary.
Cover with aluminum foil and roast for 30 minutes. Remove aluminum foil,
drain, remove skins, tops and stems from beets. Add beets, fennel and
asparagus. Turn all vegetables in the oil. Roast uncovered for an
additional 30 minutes. Drain on paper towels and serve.
Posted to MM-Recipes Digest V5 #014 by [email protected] (Best Image)
on Jan 13, 1998

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