Oven-Roasted Winter Vegetables

Total Time
1hr 40mins
Prep
25 mins
Cook
1 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!

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Ingredients

Nutrition
  • 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

Directions

  1. Preheat oven to 450F.
  2. Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans – vegetables should be in single layer).
  3. Remove from oven.
  4. Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans).
  5. Add vegetables, garlic and herbs.
  6. Drizzle remaining oil and lemon juice over.
  7. Season and toss to coat.
  8. Roast until tender, stirring occasionally, about 1 ¼ hours.