Carrots, potatoes, onion, turnips and cabbage oven roasted till caramelized with peanut oil, margarine, sugar and tarragon! Served with Marinated Apple And Celery Salad

Serves 4

Preheat oven to 375 degrees

3 carrots, peeled and cut crosswise into 3rds, then lengthwise into halves

2 lg. baker potatoes, peeled, cut lengthwise, from end to end, into halves, then crosswise into 3rds

1 lg. sweet onion, peeled and sliced into 3 rounds, then each round cut into quarters

2 turnips the size of apples, peeled and cut in half around the equator, then each half cut crosswise into 3rds

1 very sm. green cabbage (the size of a lg. grapefruit), cut in half, cored, then each half cut into 3 wedges

3 T. peanut oil

salt and black pepper

3 T. margarine

2 t. sugar

½ t. dried tarragon, crushed

Wipe all surfaces dry with paper towels.

Arrange vegetables in a 9 x 11 inch oven-proof dish, in any manner you wish, but with as many surfaces exposed as possible.

Drizzle peanut oil over vegetables, then salt and pepper as desired. Bake, uncovered, in preheated 375 degree oven for 1 hour.

Melt 2 tablespoons margarine in a small cup or saucepan. Remove from heat, then add sugar and tarragon and stir well.

When 1 hour is up, removed roast from oven and rub surfaces with the remaining 1 tablespoon of margarine that was not melted.

Next, drizzle in drops, the melted margarine mixture over the vegetables.

Cover dish with aluminum foil to seal, then return to oven to bake 40 minutes longer. Remove from oven and serve.

Notes: I often eat these beautifully roasted vegetables right out of the dish, throughout the day. It is a great vegetable roast to serve whenever you’re serving a holiday feast or a celebratory event—or any get- together with family and friends!

The vegetables will and should darken to a rich brown in some places when baked. Vegetables also will be soft-textured.

Do not cover with foil until the last 40 minutes of baking time; and then be sure to do that. Do not prick holes in the foil. The first half of baking time is to brown, the last half to steam from within. Do not add water to the bottom of the baking dish. If the dish burns a little on the bottom, that’s okay.

I like to serve this roast with Marinated Apple And Celery Salad. Locate in salad section under fruit salads.


Sliced celery and fresh sweet red apple cubes marinated in a sweet, garlic and thyme red wine vinegar dressing!

Serves 6

1/3 c. peanut oil; I used Planter’s for peanut flavor; some peanut oils don’t actually have a discernible peanut flavor

2 T. red wine vinegar

2 t. sugar

1 lg. garlic clove, peeled and grated

1 t. peeled, finely chopped fresh ginger, or ¼ t. powdered ginger

½ t. poultry seasoning

¼ t. dried thyme, crushed

dash red cayenne pepper

salt to taste

2 c. sliced celery, 3/16 inch wide, on a slight slant

1 lg. sweet red apple, unpeeled, cut into quarters, cored, sliced lengthwise into ¼ inch wide slices, then crosswise into ½ inch cubes

In medium-sized mixing bowl combine first nine ingredients. Stir briskly with fork or wire whisk till thickened.

Add celery and apple to dressing and stir and fold to coat, being careful not to break apple cubes.

Cover and let set at room temperature for at least 1 hour before serving, stirring occasionally to bring the dressing up and over the celery and apple.

Notes: I like to serve this salad with Winter Vegetable Oven Roast.

Variation: Add 1/4  – 1/3 cup jumbo cashew, if desired. Very good combination.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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