Armenian Oven-Roasted Vegetables

spacer 2 Spanish onions, large
4 carrots, large sweet
10 potatoes, small red (baby)
2 Tbsp olive oil
2 Tbsp butter, melted
4 cloves garlic, minced
1 tsp rosemary, crushed, dried
1 Tbsp marjoram, minced fresh (or half that dried)
salt and pepper to taste

Preheat the oven to 375 F.

Peel all the vegetables. Cut each onion into eighths by slicing lengthwise into quarters and then cut each quarter crosswise. Halve the carrots lengthwise and then cut them into 1 inch sections. Quarter the potatoes.

Arrange the vegetables in a large oiled baking dish and toss in the oil, butter, garlic and herbs. Cover tightly with aluminum foil and bake for 35 minutes.

Uncover and turn the vegetables with a large spoon. Add salt and black pepper and roast at 425 for approximately 30 minutes or until the carrots and potatoes are thoroughly cooked and the edges of the vegetables have browned.

Prefix: These savory, satisfying, lightly browned vegetables fill the kitchen with the heady fragrance of rosemary and garlic. They're incredibly good and make a wonderful accompaniment to a main dish of fish or eggplant.

Serves 4 to 6.

Sundays at Moosewood Restaurant. Armenia and the Middle East chapter.

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Copyright © 2000 Joan Schraith Cole.
Updated July 5, 2000

Graphics from Ann-S-Thesia CD