Roasted Roots

It was cold and rainy last night, and I wanted something cooked in the oven to keep me warmer. I had tried this back when we had a couple of cold days in late August, and it was a big hit, so last night this joined roast beef on our plates.

ROASTED ROOTS

2 redskin potatoes per person, plus 1 or 2 for the pot
1 to 2 carrots per person
2 medium onions
4 stalks celery
minced garlic
olive oil
kosher salt
paprika

Wash all veggies. Chop the potatoes into bite sized chunks. Peel the carrots, if desired, or just cut them into bite sized pieces, also. Coarsely dice the onions, cut the celery, mince the garlic, put them all in a roasting pan and mix together. Drizzle olive oil over the mixture, then sprinkle with a small amount of kosher salt and a liberal helping of paprika. Roast at 350F for 1 to 1-1/2 hours, until the potatoes are tender.
The idea for these potatoes came from this cookbook (I changed it to suit me), which was a gift from the relative in Denver. She just adored this cookbook, and she thought I would, too; I wondered just how anyone could take seriously a 240 page cookbook that contains "Over 60 Recipes!" But it was nice of her to think of me.

And, in honor of Thorsday, I might point out that I made these in August, before our boy took ill, and he loved them. So you have the Canine Seal of Approval, too!