To accompany this dish I also chopped up a handful of radishes, the one lonely carrot in the fridge, a sweet potato and an Irish potato along with a few cloves of garlic and an Anaheim pepper from my garden. I always go heavy on the fresh garlic, I can' get enough of it. I attribute my high tolerance to mosquitoes to all the garlic I eat. They don't bother me a bit, except in the Berkshire Mountains of Massachusetts where they are as big as quarters and bite through clothes! So I tossed all of these roots vegetables that I had on hand with olive oil, salt and pepper and I baked them at 400 degrees for about half an hour. Turning them every ten minutes or so.