This is a classic that we make quite often when the weather is cool. It was born of a microwave cookbook recipe that my dad used to make. The julienne slicing and paprika helped the vegetables cook a little better in the microwave. We make it in the oven but preserve the fun of eating identically cut vegetables. It still makes them cook faster than big chunks, and you get more caramelized brown area to enjoy on them. The original microwave recipe had a Cornish hen or two on top of the vegetables, but we have it alone or serve the vegetables on egg noodles to help make up on protein. This is another flexible recipe for which quantities are difficult to give – and you can add or subtract vegetables as you prefer – a parsnip or two or a celery root are fine additions.
Preheat the oven to 375.
Potatoes, scrubbed and sliced and cut into rough julienne, a pile at least twice as much as the volume of your other largest vegetable pile
Carrots, scrubbed or peeled, rough julienne
Celery, rough julienne
Onions, roughly slivered
Butter or olive oil
Salt and pepper
Place the whole mess on a large baking sheet or gratin dish in a single layer – otherwise the veggies will steam rather than roast. Chunk up a bit of butter and scatter it among the vegetables, or drizzle with a little olive oil. Season generously with paprika, salt, and pepper. Place in the oven and roast, stirring occasionally, for about 45 minutes to an hour, based on the thickness of your cuts.