Roasted Winter Vegetables

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.
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