Guest guest Posted January 10, 2008 Report Share Posted January 10, 2008 Roasted Carrots, Rutabagas and Potatoes Preheat the oven to 425 degrees. Peel the rutabagas, scrub the carrots and potatoes. Cut all the veggies into 1 " chunks, place in a large bowl, toss with olive oil to coat and sprinkle with salt. Dump veggies onto a baking sheet and spread evenly. If you have them, add garlic cloves, chunks of onion, and rosemary or thyme. Roast veggies, turning once, until golden, about 45 minutes. Serve immediately. Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
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