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Roasted Vegetables

Submitted by Yewberry

Ingredients

1 bunch carrots, cut into generous chunks
1 bunch parsnips, cut into sticks
1 bunch red or white-skinned potatoes, cut into generous chunks
1 bunch mushrooms (small button mushrooms that can be roasted whole are nice)
Whole peeled garlic cloves (to taste)
Two large onions, cut into chunks
Wine (red or white)
Good-quality tamari soy sauce
Extra-virgin olive oil
Spices of your choice (I like cumin, fresh rosemary, sage)
Italian flat-leaf parsley, chopped

Directions

Put everything in a big bowl and stir well. Leave overnight in the fridge. The next day, preheat the oven to 375, and drain the veggies, reserving the marinade liquid. Put the veggies in a large, flat pan in a single layer (jelly roll pans work well for this). Roast until everything is soft, dark, and caramelized, stirring every 20 minutes or so. If the veggies start to look dry, baste them with a little of the reserved marinade.

Remove a few roasted garlic cloves to put in your mashed potatoes. Taste for salt and correct if necessary. Garnish with parsley and serve.