Roasted Root Vegetables
Roasted Root Vegetables are what I crave with the first hint of that crisp Autumn air. Move over salad...make room for earthy, hearty, caramelized deliciousness in the form of oven roasted root vegetables. Measurements do not have to be exact...this is more of a technique than an exact recipe.
Servings 6
Ingredients
- 4 bulbs garlic slice top of bulb off lengthwise to reveal cloves
- 1 lb potatoes any white, gold or red variety
- 1 lb sweet potatoes
- 1/2 lb beets any color
- 1/2 lb carrots any color
- 1/2 lb parsnip
- 1 turnip
- 1/2 rutabaga
- 1 small onion any variety
- 3 tbsp olive oil
- rosemary fresh
- thyme fresh
- sage fresh
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 400° F. Coat a large sheet pan generously with olive oil to prevent sticking. (Sweet potatoes are the WORST offenders!)
- Slice your garlic bulbs in half lengthwise and place in an aluminum foil tent on sheet pan face side up. Drizzle with olive oil, salt and pepper. Close aluminum foil tent and bake for 15-20 minutes while you prepare the other vegetables.
- Chop the remainder of vegetables to your desired size, making sure they are relatively the same size (to ensure even cooking).
- Place vegetables in large bowl and toss with olive oil, salt and pepper.
- Remove sheet pan with garlic from the oven and add vegetables in an even layer to ensure the vegetables roast instead of steam. Another sheet pan may be needed depending on the size.
- Roast for 20 minutes.
Halfway through cooking (after the first 20 minutes):
- Remove sheet pan from oven and uncover the garlic so the tops are exposed to allow browning.
- Toss the fresh herbs in olive oil and add to sheet pan.
- Continue to roast for another 20-25 minutes or until vegetables are cooked through, tender and browned.
- Remove from oven and serve warm.
- **Garlic can be spread on bread, rolls, or squeezed out and mixed with other vegetables.