OVEN-ROASTED WINTER VEGETABLES

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Oven-Roasted Winter Vegetables image

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!

Provided by evelynathens

Categories     Yam/Sweet Potato

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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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