I have an oven that you can set to time out after a certain amount of time and I use that, almost every time, I use the oven. It gives me a chance not to burn my cakes and other dishes. I have a nasty habit of putting something in the oven and walking away to do the wash or mark papers. Without the timer, I don't have a chance of true success in my baking.
In the recent months, there were a few times, I forgot to set the timed feature and berated myself for such carelessness. After this happened several times, I decided, it could not be me and had to be the oven. I mentioned it to my hubby who checked and said, it appeared the oven was working just fine.
Friday, when I was making these root vegetables, I came back to well cooked vegetables with some blackened parts. This time, I knew I had set the timer. Proof came Friday night when I set the timer for dinner to go off in an hour. My daughter went to get the first oven course and mentioned, someone forgot to set the timer, since the oven was still on. Aha!Proof. Hubby had seen the timer was on since we both check it, each week. The worst part was, not only was the oven still on, but the temperature went up 100 degrees. Now, I know why, these vegetable have blackened parts.
Roasted Root Vegetables (adapted from Cooking Light June 2002) Yield: 6 servings
3 large carrots, chopped
2 coarsely chopped parsnips
1 large sweet potato, chopped
1 coarsely chopped peeled turnips (about 1/2 pound)
2 tablespoons olive oil
1 teaspoon honey
2 medium red onions, each cut into 8 wedges
2 tablespoons chopped fresh parsley
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
Preheat oven to 450°.
Line a cookie sheet with parchment paper or aluminum foil.
In a large bowl, combine all vegetables with honey and olive oil. Toss well.
Spread out chopped vegetables on pan.
Bake at 450° for 1 hour, stirring after 30 minutes.
Add parsley, vinegar, and pepper, tossing to coat.
Eat and enjoy.
Linked to See Ya in the Gumbo