Oven Roasted Vegetables

[Guest guest]

Oven Roasted Vegetables

 

2 Tbs. olive oil

1 lb. rutabagas or turnips, peeled and cubed

1 lb. onion, coarsely chopped

1/2 lb. carrots, peeled and cut into 2 inch pieces

1/2 lb. sweet potatoes, peeled and cubed

10 cloves garlic, unpeeled

2 tsp. sage, crumbled, or 2 Tbs. fresh, minced

2 tsp. rosemary, crumbled, or 2 Tbs. fresh, minced

 

Preheat oven to 450°F. 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 30 minutes. Remove

foil and roast 15-20 minutes more, or until vegetables are tender.