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Oven Roasted Vegetables
Serves: 4
Ingredients
2 Tbs. olive oil
1 lb. rutabagas or turnips, peeled and cubed
1 lb. onion, coarsely chopped
1/2 lb. carrots, peeled and cut into 2 inch pieces
1/2 lb. sweet potatoes, peeled and cubed
10 cloves garlic, unpeeled
2 tsp. sage, crumbled (or rosemary)
Method
- Preheat oven to 450F. Heat a large heavy roasting pan in oven for 15 minutes. Coat pan with half the oil and add vegetables, garlic and herbs. Drizzle remaining oil over vegetables in pan. Season with salt and pepper to taste.
- Seal tightly with aluminum foil and roast in oven 30 minutes. Remove foil and roast 15-20 minutes more, or until vegetables are tender.
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