ROASTED ROOT VEGETABLES WITH SAGE AND GARLIC

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Roasted Root Vegetables with Sage and Garlic image

Roasting carrots, rutabagas, turnips, and parsnips (here with fresh sage and garlic) highlights their richness and varying intensities of sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 8

8 ounces rutabagas, peeled and cut into 1/2-inch cubes or half-moons
8 ounces turnips, peeled and cut into 1/2-inch cubes or half-moons
8 ounces carrots, peeled and cut into 1/2-inch cubes or rounds
8 ounces parsnips, peeled and cut into 1/2-inch cubes or rounds
8 fresh sage leaves
4 garlic cloves (do not peel)
Coarse salt and freshly ground pepper
4 1/2 teaspoons olive oil

Steps:

  • Preheat oven to 375 degrees. Toss together all ingredients; spread out in a roasting pan. Roast, stirring occasionally, until golden brown and tender, 50 to 60 minutes.

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