Oven-Roasted Winter Vegetables

Name: Oven-Roasted Winter Vegetables
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 10 serving(s)
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

(3)

Recipe by evelynathens

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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READY IN: 1hr 40mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

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

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.

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