Oven-Roasted Winter Vegetables |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 10 |
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I love to oven-roast vegetables year-round, but this recipe is particularly amenable to the winter varietals. If you've never oven-roasted vegetables, you're in for a real treat! Ingredients:
8 tablespoons olive oil |
2 lbs rutabagas, peeled and cut into 1 inch cubes |
2 lbs onions, cut into 1 inch wedges |
1 lb carrot, peeled and cut into 2 inch long pieces |
1 lb sweet potato, peeled and cut into 1 1/2 inch cubes |
1 lb potato, peeled and cut into 1 1/2 inch cubes |
20 cloves garlic, peeled |
1 tablespoon crumbled dried sage |
1 tablespoon crumbled dried rosemary |
1 tablespoon crumbled dried oregano |
1 lemon, juice of |
Directions:
1. Preheat oven to 450F.
2. Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans vegetables should be in single layer).
3. Remove from oven.
4. Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans).
5. Add vegetables, garlic and herbs.
6. Drizzle remaining oil and lemon juice over.
7. Season and toss to coat.
8. Roast until tender, stirring occasionally, about 1 1/4 hours.
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