Roast Fall Vegetables

Name: Roast Fall Vegetables
Ingredients: 1/2 cup extra-virgin olive oil; 10 small onions (white or Cippollini), peeled; 8 cloves garlic, in their skins; 6 carrots, peeled and sliced in 1 1/2-inch pieces; 4 turnips, peeled and cut into wedges; 1 pound boiling potatoes, peeled and cut into wedges; 4 parsnips, peeled and cut into chunks; 2 tablespoons fresh rosemary leaves (or 1 tablespoon dried); Coarse salt and freshly ground pepper to taste

9 ingredients

5 steps

Ingredients

1/2 cup extra-virgin olive oil
10 small onions (white or Cippollini), peeled
8 cloves garlic, in their skins
6 carrots, peeled and sliced in 1 1/2-inch pieces
4 turnips, peeled and cut into wedges
1 pound boiling potatoes, peeled and cut into wedges
4 parsnips, peeled and cut into chunks
2 tablespoons fresh rosemary leaves (or 1 tablespoon dried)
Coarse salt and freshly ground pepper to taste

Directions

1

Preheat oven to 400 degrees.
2

Oil the baking pans.
3

Scatter the vegetables over the pans.
4

Sprinkle them with salt, pepper and rosemary and the remaining olive oil.
5

Bake them for 30 minutes, stirring to redistribute the vegetables and bake for another 30 to 45 minutes.