Oven-roasted golden vegetables
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Olive oil |
| 2½ | pounds | Turnips; peeled, cut into 1-inch cubes |
| 2 | pounds | Onions; cut into 1-inch chunks |
| 1 | pounds | Carrots; cut into 2-inch long pieces |
| 1 | pounds | Sweet potatoes or yams; cut into 1-inch, cubes |
| 30 | Garlic cloves;, unpeeled | |
| 1 | tablespoon | Dried; crumbled sage |
| 1 | tablespoon | Dried; crumbled rosemary |
| Salt;, to taste | ||
| Pepper;, to taste | ||
Directions
Preheat oven to 450 degrees. Place 2 heavy large roasting pans in oven and heat for 15 minutes. Remove from oven and add 1 tablespoon olive oil to each pan. Add half the vegetables, garlic and herbs to each pan. Drizzle 2 tablespoons oil over begetables in each pan. Season with salt and pepper.
Roast vegetables until tender when pierced with a fork, stirring occasionally, about 1¼ hours. Serves 8. Typed by "Essie" Ethel R. Snyder <essie49@...> Date: Oct. 4, 1997 Recipe by: HOME COOKING MAGAZINE -- OCT. 1997 Posted to MC-Recipe Digest V1 #827 by essie49@... (Ethel R Snyder) on Oct 05, 1997
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