Oven-Roasted Winter Vegetables

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!

• Ready In: 1 hr 40 mins
• Serves: 10

Ingredients

• 8  tablespoons olive oil
• 2  lbs  rutabagas, peeled and cut into 1 inch cubes
• 2  lbs onions, cut into 1 inch wedges
• 1  lb carrot, peeled and cut into 2 inch long pieces
• 1  lb sweet potato, peeled and cut into 1 1/2 inch cubes
• 1  lb potato, peeled and cut into 1 1/2 inch cubes
• 20  cloves garlic, peeled
• 1  tablespoon  crumbled dried sage
• 1  tablespoon  crumbled dried rosemary
• 1  tablespoon  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.