Roasted Vegetables

Name: Roasted Vegetables
Ingredients: 1 1/2 pounds sweet potatoes, peeled and cut into 1 1/2; 3/4 pound turnips, peeled and cut into 1 1/2; 1 large onion, peeled and cut into 1 1/2; 6 cloves garlic, peeled; 3 tablespoons olive oil; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh oregano or marjoram; 1 teaspoon salt

8 ingredients

1 steps

Ingredients

1 1/2 pounds sweet potatoes, peeled and cut into 1 1/2
3/4 pound turnips, peeled and cut into 1 1/2
1 large onion, peeled and cut into 1 1/2
6 cloves garlic, peeled
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano or marjoram
1 teaspoon salt

Directions

1

Combine first 5 ingredients in a large bowl; toss well. Arrange vegetables in a single layer in a large roasting pan or broiler pan. Roast at 450° for 25 to 30 minutes or until well browned, stirring gently every 10 minutes. Stir in herbs and salt just before serving.