Guest guest Posted November 4, 2005 Report Share Posted November 4, 2005 I always have leftovers and I would say it easily feeds 5 hungry people or a big side dish for 6. I usually cut the recipe down and I make it in my clay pot (the one you soak in water before you bake). That thing really adds flavor. Hugs, Donna PuterWitch <puterwitch wrote: wow this sounds great. How many does it feed do ya think? - purplepassion GROUP Wednesday, November 02, 2005 9:32 AM Garlic Roasted Vegetables recipe This is a delicious array of vegetables and you can squeeze the garlic out onto your bread when served. Garlic Roasted Vegetables 6 Tblspns. Olive oil 1 lb Turnips; peeled, cut into 1-inch cubes 2 lb Onions; cut into 1-inch chunks 1 lb Carrots; cut into 2-inch long pieces 1 lb Potatoes, peeled amid cut in half 1 lb Sweet potatoes or yams; cut into large chunks 30 Garlic cloves; unpeeled 1 tb Dried; crumbled sage 1 tb Dried; crumbled rosemary Salt; to taste Pepper to taste Preheat oven to 450 degrees. Place 1 large heavy duty roasting pan in oven and heat for 10 minutes. Remove from oven and add 1 tablespoon olive oil to pan. Add the vegetables, garlic and herbs to pan. Drizzle balance of oil over vegetables in pan. Season with salt and pepper. Cover with foil for the first 1/2 hour of roasting and then uncover. Roast vegetables until tender when pierced with a fork, stirring occasionally, about 1 1/4 hours. FareChase - Search multiple travel sites in one click. Quote Link to comment Share on other sites More sharing options...
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