Roasted Harvest Veggies

Submitted by Bergy

"Roasted vegetables have a flavor all their own, These veggies go well with a pot roast.. Sometimes I also add regular potatoes thickly sliced"

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 tablespoon olive oil
• 1⁄2 lb sweet potato, peeled & cut in 3/4 inch cubes
• 1 lb turnip, peeled & cut in 3/4 inch cubes
• 10 cloves garlic, unpeeled,but cleaned
• 1 lb onion, chopped
• 2 teaspoons dried sage
• 1⁄2 lb carrot, peeled cut in 1/2 inch pieces
• 2 teaspoons dried rosemary
• salt and pepper

directions

1. Heat oven to 450 degrees F.
2. Heat a large roasting pan in the oven for 15 minutes.
3. Drizzle 1/2 tbsp oil into the pan.
4. Put in all the veggies and toss to mix.
5. Drizzle remaining oil over the veggies.
6. Season with salt& pepper.
7. Cover tightly with foil and roast for 30 minutes remove foil and bake a further 15-20 minutes or until the veggies are cooked but still slightly crisp.

Reviews

[PalatablePastime]

These veggies taste excellent! The roasting brings out the natural sweetness and the herbs lend a nice aroma that blends well. I used fresh herbs instead of the dried and they gave a lot of color to the dish since you have to use more in substitution; otherwise I think a bit of parsley might be pretty. I used all the veggies called for in the recipe but next time I think I might try a potato/onion/garlic/herb mix; there are so many possibilities! Besides the pot roast mentioned, I think this would also go great with roasted chicken. This is a recipe I will use again and again. Thanks, Bergy, for a great recipe!

 

[berry271]

This was a good side dish and if the pepper is omitted it fits into my husband's new diet (designed for blood type O) and utilizes a lot of foods considered highly beneficial for him.

 

[zoyie]

This was wonderful!!! I made the full recipe just for DH and myself, and can hardly wait for the leftovers tonight. I made this with a pork roast, I think it will go well with any roast.

 

[Mrs. Wright]

wow! Simple, healthy, and delicious! I didn't use a turnip, seeing as I didn't have any. I omitted the sage, not well liked at our house. I added yukon gold potatoes-hoping to get left overs; nope it didn't work. This recipe allows my son to pick out the regular potatoes and still eat the rest of the veggies. I had forgotten to cover the pan with foil, the veggies were done in about 30 minutes-and didn't burn or dry out.

 

[ChefLee]

This is fall-a-licious!!!!!!!!!!!!!!!! Such a great dish to serve guests for a fall get-together or anytime!!!!! I love the flavor combination here!!! The sage and rosemary really give these veggies depth of flavor. I had to share this but I didn't want to, I could have eaten the whole pan!!!! Next time I will double this one!!! Great recipe!!!