 | | Directions |
- Preheat the oven to 425F°. Peel and cut vegetables into approximately 3/4 inch cubes.
- Use some of the olive oil to oil the pans. Mix the rest with the garlic, finely minced or pressed, and the rosemary. Using your hands, rub oil mixture all over the vegetable pieces. Arrange in a single layer on the prepared pans. Salt lightly and place in preheated oven.
- Turn once, after 20 to 25 minutes (pull pan out of oven to do this) and continue roasting until done, a total of about 45 minutes. Vegetables can be roasted at a lower temperature for a longer time, if necessary to accomodate other food being roasted.
|
|
|
Prep Time: 15 minutes
Cook Time: 45 minutes
Container: several rimmed baking sheets
Servings: 4
|  | | Ingredients | | - | | 1 pound potatoes |
| - | | 1 pound sweet potatoes |
| - | | 1 pound rutabagas or parsnips |
| - | | 4 tablespoons olive oil |
| - | | 2 teaspoons dried rosemary (substitute other herbs as desired) |
| - | | 2 cloves garlic |
| - | | salt |
| |
| |
