Roasted vegetables

Roasted Vegetables

Campus Crusade for the Holy Rutabaga

The year before I started college, the Campus Crusade for Christ started a big campaign on campus in the spring. To counter their effort, another group of students started the Campus Crusade for the Holy Rutabaga, which set up tables next to all the Campus Crusade for Christ tables. As a result, soon every student on campus knew all about rutabagas.

Then a famous magician came to campus. As part of his act, he asked people in the audience to hand up objects to the stage, and he would identify them while blindfolded. Of course somebody passed up a rutabaga. But the magician's poor assistant had no idea what a rutabaga was, so she couldn't tell him, and the magician couldn't guess it :( I hope you'll take this opportunity to try rutabagas and be better informed!

How to make roasted vegetables:

Preheat the oven to 350 F. Peel and cut up a mixture of potatoes, sweet potatoes, rutabagas (or parsnips or turnips), and carrots into bite-size chunks. Heat 1/4 cup of olive oil in a deep oven-proof casserole pan and toss the vegetables in the olive oil. Bake for about forty minutes, or until tender. Delicious with salmon or roast chicken, or alone with green vegetables as the sides.

Vegetarian or vegan

Roasted vegetables are entirely vegan.

Can I keep roasted vegetables for later?

Roasted vegetables are better the first night, but they'll be okay heated up for three or four days. They're not good candidates for freezing though.