Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 2 large red-skinned sweet potatoes (yams), cut into 11/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips; 2 large fennel bulbs, cored, cut into 1/3-inch-thick wedges; 1 large celery root (celeriac), peeled, cut into 1 1/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips; 20 large garlic cloves, peeled; 1 tablespoon dried sage leaves; 6 tablespoons olive oil; 2 bunches green onions, cut into 1-inch pieces; 1/3 cup (about) vegetable stock or canned vegetable broth

8 ingredients

8 steps

Ingredients

2 large red-skinned sweet potatoes (yams), cut into 11/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips
2 large fennel bulbs, cored, cut into 1/3-inch-thick wedges
1 large celery root (celeriac), peeled, cut into 1 1/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips
20 large garlic cloves, peeled
1 tablespoon dried sage leaves
6 tablespoons olive oil
2 bunches green onions, cut into 1-inch pieces
1/3 cup (about) vegetable stock or canned vegetable broth

Directions

1

Preheat oven to 375F.
2

Combine first 5 ingredients in large bowl.
3

Sprinkle generously with salt and pepper.
4

Add olive oil and toss to coat.
5

Spread vegetables out on large rimmed baking sheet.
6

Roast vegetables until almost tender, stirring occasionally, about 50 minutes.
7

Mix green onions and stock into vegetables.
8

Bake until vegetables are just tender, about 15 minutes longer.