Roasted Vegetables

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Roasted Vegetables

 

1 tablespoon olive oil

1/2 pound peeled and cubed sweet potatoes

1 pound peeled and cubed turnips

10 cloves unpeeled garlic

1 pound chopped onions

2 teaspoons crumbled sage

1/2 pound peeled and cut carrots

2 teaspoons crumbled rosemary

 

Preheat oven to 450 degrees. 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 for 30 minutes. Remove foil and roast 15-20 minutes more, or

until vegetables are tender.