Roasted Vegetables

This recipe comes from WSU Extension Office. Any oil or garlic source is ok. Leave peelings on, great for fiber. Any root vegetables can be used. Other seasonings can also be added. Serve with french bread or add to any casserole or soup.

• Ready In: 45 mins
• Serves: 10-12
• Yields: 10 cups

Ingredients

• 2  cups turnips, chopped
• 2  cups  rutabagas, chopped
• 2  cups carrots, chopped
• 2  cups potatoes, chopped
• 2  cups onions, chopped
• 1⁄4 cup olive oil
• 3  garlic cloves, chopped

Directions

1. Wash all vegetables well and chop into large chunks. Place on baking sheet. Sprinkle with olive oil. Sprinkle garlic on top of veggies. Put baking sheet into oven at 375*. Roast for 35 minutes.