ROASTED HARVEST VEGGIES

Roasted Harvest Veggies image

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

Provided by Bergy

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

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

Steps:

Heat oven to 450 degrees F.
Heat a large roasting pan in the oven for 15 minutes.
Drizzle 1/2 tbsp oil into the pan.
Put in all the veggies and toss to mix.
Drizzle remaining oil over the veggies.
Season with salt& pepper.
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.

*** Explore more Roasted Harvest Veggies Recipes »

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