oven-roasted golden vegetables

Categories
Vegetables
Yield
8 Servings
MeasureIngredient
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

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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