Cook1 hr 15 mins
I love to oven-roast vegetables year-round, but this recipe is particularly amenable to the winter varietals. If you've never oven-roasted vegetables, you're in for a real treat!
- 118.32 ml olive oil
- 907.18 g rutabagas, peeled and cut into 1 inch cubes
- 907.18 g onions, cut into 1 inch wedges
- 453.59 g carrot, peeled and cut into 2 inch long pieces
- 453.59 g sweet potato, peeled and cut into 1 1/2 inch cubes
- 453.59 g potato, peeled and cut into 1 1/2 inch cubes
- 20 clove garlic, peeled
- 14.79 ml crumbled dried sage
- 14.79 ml crumbled dried rosemary
- 14.79 ml crumbled dried oregano
- 1 lemon, juice of
- Preheat oven to 450F.
- Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans vegetables should be in single layer).
- Remove from oven.
- Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans).
- Add vegetables, garlic and herbs.
- Drizzle remaining oil and lemon juice over.
- Season and toss to coat.
- Roast until tender, stirring occasionally, about 1 ¼ hours.
This is a very good recipe. I reduced temperature to 400 deg., and did not add the garlic until the last 15 minutes or so. It will burn otherwise. Also, I did not measure the vegetables with a scale or anything, but I surely used close to this amount and only about 4 tbl. of oil. finally,I just plain forgot about the lemon juice and sprinkled a bit of coarse sea salt and freshly ground pepper over all, used minced fresh rosemary and sage, and it was divine. We inhaled this. Don't be afraid to use the veggies you really like, change proportions, etc. The first time I made this I could not find rutabagas, and used sweet potatoes instead. Absolutely lovely. But if you have never had rutabaga, make a real effort to find one - you will be delighted.
I added salt, and a generous amount of freshly cracked black pepper, and although they tasted good, the vegetables still lacked something ~ maybe some granulated garlic! I forgot to buy carrots, so I used parsnips I had on hand! I also reduced the temperature to 400F, covered my vegetables with foil for 20 minutes, uncovered and roasted another 20 minutes. Even roasting at a reduced temp, for a shorter time period, some of the onions and potatoes burned ~
I made a modified version of this for Thanksgiving and although I overcooked them, they were pretty good. I think they could have used more seasoning of some kind, but overall it was a good dish.