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Roasted Winter Vegetables

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This recipe uses all of the root veggies that make winter so amazing.

Shared by svenetos

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Serving Size / Yield

6 servings

Ingredients

2 med. turnips, peeled and quartered
2 med. carrots, peeled and cut into 1-inch lengths
2 med. parsnips, peeled and cut into 1-inch lengths
2 med. potatoes, cut into quarters
4 garlic cloves, peeled
1/3 C. olive oil
salt
pepper

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Directions

Preheat oven to 450 degrees. Combine the cut vegetables and garlic cloves in a large roasting pan. Use two pan if necessary so that the vegetables aren't crowded. Toss the vegetables with oil and salt and pepper to taste. Roast the vegetables about 1 hour and 10 minutes. Turn them every 15 minutes so that all sides are browned. Transfer vegetables to a serving dish and serve.