Roasted Winter Root Vegetables

Name: Roasted Winter Root Vegetables
Ingredients: 1 1/2 lbs sweet potatoes, peeled and cut into 1 1/2 inch pieces; 3/4 lb turnip, peeled and cut into 1/1/2 inch pieces; 1 large onion, peeled and cut into 1 1/2 inch wedges; 6 garlic cloves, peeled; 3 tablespoons olive oil; 1 tablespoon rosemary, fresh and chopped; 1 tablespoon oregano or 1 tablespoon marjoram, fresh and chopped; 1 teaspoon salt

8 ingredients

2 steps

Ingredients

1 1/2 lbs sweet potatoes, peeled and cut into 1 1/2 inch pieces
3/4 lb turnip, peeled and cut into 1/1/2 inch pieces
1 large onion, peeled and cut into 1 1/2 inch wedges
6 garlic cloves, peeled
3 tablespoons olive oil
1 tablespoon rosemary, fresh and chopped
1 tablespoon oregano or 1 tablespoon marjoram, fresh and chopped
1 teaspoon salt

Directions

1

Combine first five ingredients in a large bowl; toss well. Arrange vegetables in a single layer in a large roasting pan or broiler pan.
2

Roast at 450° for 25 to 30 minutes or until browned, stirring gently every 10 minutes. Stir in herbs and salt just before serving.