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Underground Veggie Roast

Underground Veggie Roast
YIELDS
8 servings

You’ll need 2 baking sheets to make these delectable, caramelized roasted veggies. Use a sharp paring knife to slice off the waxy skin of the rutabagas. Yield is 8 servings.

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Ingredients

1
lb(s) red-skinned potatoes, scrubbed and cut into 1-inch pieces
1
lb(s) rutabagas, peeled and cut into 1-inch pieces
1
lb(s) carrots, peeled and cut into 1-inch pieces
1
lb(s) turnips, peeled and cut into 1-inch pieces
1
lb(s) parsnips, peeled and cut into 1-inch pieces
1
Tbsp chopped fresh rosemary
1
Tbsp chopped fresh sage
cup olive oil
10
garlic cloves, peeled
Coarse salt and freshly cracked black pepper
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Directions

Step 1

Preheat oven to 400 degrees F.

Step 2

Combine all ingredients in very large bowl and toss to combine.

Step 3

Season with salt and pepper.

Step 4

Divide mixture among 2 baking sheets.

Step 5

Place one sheet on the bottom rack of the oven and one on the top rack.

Step 6

Roast 30 minutes, stirring occasionally.

Step 7

Reverse positions of baking sheets.

Step 8

Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 40 to 45 minutes longer.

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