Roasted Vegetables


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Feel free to substitute in your favorite veggies - anything that the kids will eat!

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  • 1 Tbs. olive oil
  • 1/2 lb. peeled and cubed sweet potatoes
  • 1 lb. peeled and cubed turnips
  • 10 cloves unpeeled garlic
  • 1 lb. chopped onions
  • 2 tsp. crumbled sage
  • 1/2 lb. peeled and cut carrots
  • 2 tsp. crumbled rosemary

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Preheat oven to 450 degrees. Heat a large heavy roasting pan in oven for 15 minutes. Coat pan with half the oil and add vegetables, garlic and herbs. Drizzle remaining oil over vegetables in pan. Season with salt and pepper to taste. Seal tightly with aluminum foil and roast in oven for 30 minutes. Remove foil and roast 15-20 minutes more, or until vegetables are tender.

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