Bellringer's Reward (Roast Roots and Baked Spunds)

Roast Roots
1/2 medium rutabaga, cut to 1x2" pieces
3 medium parsnips, coined
5 medium carrots, coined
2 turnips, cut to 1x2" pieces
2 tablespoons vegetable oil
salt and pepper to taste
1 tablespoon finely chopped fresh parsley

Preheat oven to 375*  Bring a large pot of water to boil and salt it well.
The original recipe called for a small rutabaga, 4 parsnips and 4 carrots.
My carrot bunch had 5, so I used them all.  Farm to Table gave me two 
turnips, so they got added and I cut back on parsnips and rutabaga to end
up with roughly the same volume.

Add the vegetables to the boiling water and cook for three minutes and drain.
Spray baking sheet with oil spray.  Spread veggies across pan and drizzle with
vegetable oil.  I used olive oil.  Season with salt and pepper.  Bake until
golden, about 30 minutes.  Sprinkle with parsley and serve hot.  

Hot, cheap, filling and quasi-medieval, this would make a wonderful feast

Baked Spuds
4 large potatoes
2 teaspoons olive oil
salt to taste

Pre-heat oven to 400*  Prick the potatoes all over with a fork.  Place them
in a roasting pan and drizzle with olive oil.  Sprinkle with salt, shake
pan to coat the potatoes.  Bake for 90 minutes.

Done only for the sake of completion.  It's a baked potato.  I halved the
recipe and used aluminum corn cob holders for the roasting pans.  Perfect
fit.  The olive oil and salt made the skin crispy.  Serve with lots of butter.