Oven-Roasted Winter Vegetables

By evelyn/athens on November 03, 2003

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Ingredients

    1. 8 tablespoons olive oil
    2. 2 lbs rutabagas, peeled and cut into 1 inch cubes
    3. 2 lbs onions, cut into 1 inch wedges
    4. 1 lb carrot, peeled and cut into 2 inch long pieces
    5. 1 lb sweet potato, peeled and cut into 1 1/2 inch cubes
    6. 1 lb potato, peeled and cut into 1 1/2 inch cubes
    7. 20 cloves garlic, peeled
    8. 1 tablespoon crumbled dried sage
    9. 1 tablespoon crumbled dried rosemary
    10. 1 tablespoon crumbled dried oregano
    11. 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.
 
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