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1
Preheat oven to 325 degrees F.
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2
Coat pan(s) with olive oil.
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3
If possible, put each vegetable in it's own roasting pan.
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4
I like to use 9x13 cake pans for this step.
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5
If not possible, make sure the beets don't touch the other vegetables or they will cause discoloration.
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6
Cover vegetables with garlic cloves and onions and pour olive oil generously over top.
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7
Coat with plenty of sea salt and pepper.
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8
Cover with foil, allowing for a small amount of venting for steam.
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9
Bake for 1 hour.
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10
Remove from oven, combine all vegetables together in batches, coating with paprika generously and adding dried apricots as you go.
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11
The way I make them, there's no such thing as too much paprika.
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12
Vegetables should be all combined in one roasting pan at this point.
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13
Cover with foil, again allowing for venting.
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14
Place in oven and bake until done, usually around half an hour.
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15
If transporting after baking, be sure foil or pan cover allows for venting or the vegetables will be mushy.
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16
These taste even better the 2nd day.
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17
This recipe is a lot of work, but definitely worth it.
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18
My extended family and in-laws always insist on my making it for holiday get-togethers.
