AKA Jennifer’s favorite dinner. I make this all the time, changing the vegetables to suit my fancy—brussels sprouts, fennel, golden beets, whatever looks good goes in. Just chunk everything up, toss with oil and roast thoroughly. Can’t miss.

6 medium sized potatoes (I like Yukon gold)

4 carrots

2 sweet potatoes

1 each red, yellow and green pepper

1 large red onion

1 whole head of garlic

olive oil

herbs like thyme, rosemary, sage

1 can of white beans

salt and freshly ground pepper

1. Scrub, but not necessarily peel, all vegetables and cut into roughly the same size chunks, about 2 inch squares. Drizzle with oil, throw in a big pinch of herbs and toss to coat. I use a very large roasting pan; consider using 2 baking sheets if it seems crowded.

2. Cut across the top of the head of garlic, exposing the cloves. Nestle this in between the vegetables and drizzle with a little more oil.

3.Bake in a preheated 375 degree oven for an hour or more, until the vegetables are all roasty and browned. When done to your liking, remove from oven and stir in the can of beans and salt and pepper to taste. The piping hot vegetables will heat up the beans and the bit of liquid stirred up with the roasted bits of vegetables makes a great sauce.

4. Bring to potluck and serve to rave reviews.

*The roast garlic is wonderful squeezed out and spread on crusty French bread.

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