Yields
8 servings
You’ll need 2 baking sheets to make these delectable, caramelized roasted veggies. Use a sharp paring knife to slice off the waxy skin of the rutabagas. Yield is 8 servings.
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ingredients
1
lb(s) red-skinned potatoes, scrubbed and cut into 1-inch pieces
1
lb(s) rutabagas, peeled and cut into 1-inch pieces
1
lb(s) carrots, peeled and cut into 1-inch pieces
1
lb(s) turnips, peeled and cut into 1-inch pieces
1
lb(s) parsnips, peeled and cut into 1-inch pieces
1
Tbsp chopped fresh rosemary
1
Tbsp chopped fresh sage
⅓
cup olive oil
10
garlic cloves, peeled
Coarse salt and freshly cracked black pepper
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directions
Step 1
Preheat oven to 400 degrees F.
Step 2
Combine all ingredients in very large bowl and toss to combine.
Step 3
Season with salt and pepper.
Step 4
Divide mixture among 2 baking sheets.
Step 5
Place one sheet on the bottom rack of the oven and one on the top rack.
Step 6
Roast 30 minutes, stirring occasionally.
Step 7
Reverse positions of baking sheets.
Step 8
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 40 to 45 minutes longer.