Saturday, November 15, 2008

Roasted Vegetables

1 tablespoon olive oil
1/2 pound peeled and cubed sweet potatoes
1 pound peeled and cubed turnips
10 cloves unpeeled garlic
1 pound chopped onions
2 teaspoons crumbled sage
1/2 pound peeled and cut carrots
2 teaspoons crumbled rosemary

1. Preheat oven to 450 F (230 C).

2. Heat a large heavy roasting pan in oven for 15 minutes. Coat pan with half
the oil and add vegetables, garlic and herbs. Drizzle remaining oil over
vegetables in pan. Season with salt and pepper to taste.

3. Seal tightly with aluminum foil and roast in oven for 30 minutes.

4. Remove foil and roast 15 to 20 minutes more, or until vegetables are tender.

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