I came home Thursday to find my SO roasting this new creation in the oven; it was a delicious surprise. Each vegetable's unique flavor and texture combined to form a tender and moist (but not mushy) dish. Since it was so tasty I can't help but make it this week's end-of-the-week recipe blogging post.
5 small-medium potatoes
4 biggish carrots
4 medium onions
4 small-medium beets
3 small turnips
~10 cloves of garlic
1 tablespoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon cayenne
1 tablespoon paprika
2 tablespoons melted butter
1/2 cup white wine
1/2 cup chicken stock
0. Preheat oven to 350F.
1. Peel all the vegetables but the potatoes and chop them all (including potatoes) into 1/2 to 1 inch dice.
2. Put the vegetables into a casserole dish (my SO used a 3 quart glass dish) and drizzle the butter on top.
3. Sprinkle the spices over the vegetables, and toss until distributed.
4. Roast at 350F for approximately 1/2 hour uncovered, stirring once halfway through.
5. Add the white wine and chicken stock, mix, and cover loosely with foil before returning to the oven. Raise the heat to 375F. Roast for approximately 1/2 hour more.
6. Take off the foil and stir. Continue cooking, stirring every 10-15 minutes, until all (or most) of the water has evaporated from the dish.
The ingredients were what we had on hand, so feel free to vary the proportions to your own taste (though the mix above turned out very well). If you can't find turnips (hardly anyone uses them anymore!) you could probably increase the amounts of other vegetables to make up for their absence. We found a 1/4 teaspoon of cayenne made the dish surprisingly spicy, though we did just get a new supply from Penzeys, so you might want to use more if your cayenne is older (or you have a high capsaicin tolerance).
The beets turn the entire dish a lovely magenta color, but if you wanted your vegetables to be their usual colors you could probably roast the beets separately and add them at the end.