Oven-Roasted Winter Vegetables - cooking recipe

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
Preparation
    Preheat oven to 450F.
    Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans - vegetables should be in single layer).
    Remove from oven.
    Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans).
    Add vegetables, garlic and herbs.
    Drizzle remaining oil and lemon juice over.
    Season and toss to coat.
    Roast until tender, stirring occasionally, about 1 1/4 hours.

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