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StarChefs
Janos Wilder,
Chef/Owner Janos Restaurant and J BAR,
3770 East Sunrise Street Tucson AZ 85718 520/615-6100
Roasted Onions, Carrots, Sweet Potatoes, Red Peppers and Whole Heads of Garlic
Adapted from Recipes and Tales from a Southwest Kitchen, Ten Speed Press, 1989

This is a very easy technique which produces fabulous results. Don't save this recipe just for Thanksgiving, it can be used any time you want a delicious vegetable dish. If the vegetables are blanched in the order prescribed here, you'll save time because you won't have to change the water.
  • 6 Large carrots, peeled
  • 6 Large yellow onions, peeled
  • 6 Large sweet potatoes, peeled
  • 6 Red peppers
  • 6 Garlic, whole heads
  • Enough olive oil to coat all the vegetables
  • Salt and pepper to toss with the olive oil
Preheat oven to 400 degrees F. Bring a large pot of salted water to a boil. Toss in the carrots and boil for 5-7 minutes until they begin to soften, then remove them from the water and toss in the onions. Drain the hot carrots and toss them in olive oil, salt and pepper, then place them on a large roasting pan which has been sprayed with vegetable spray to prevent sticking. Repeat the above process with the onions and sweet potatoes. Simply coat the garlic and red peppers and add them to the roasting pan. Roast the vegetables about 75 minutes, turning them 4 times until they are well browned. (The red peppers will cook more quickly, remove them when their skins are puffy and dark and peel them. Hold them aside and reheat them with the other vegetables.) When finished cooking, the vegetables can be cut into quarters for service. The carrots are attractive cut lengthwise. Reheat in the oven with the red peppers and serve hot.


Wine Recommendations: At home we always start with Champagne and then move to something soft and red, usually a Merlot from California.


[Tips]  [Cream of Green Onion Soup]  [Roast Turkey Adobado with Smoked Poblano, Chestnut and Portobello Stuffing]  [Maple Syrup Gravy]  [Gingered Jalapeno Orange Cranberries]  [Sauteed Beet Greens, Mesquite Bacon and Candied Pecans]  [Roasted Onions, Carrots, Sweet Potatoes, Red Peppers and Whole Heads of Garlic]  [Spicy Red Wine Poached Pears and Pumpkin Ice Cream

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