Roasted Root Vegetables

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 pound sweet potatoes (or yams, peeled, cut into 1 1/2-inch chunks); 1 pound shallots (peeled (about 8 to 10 shallots)); 1/2 pound parsnips (peeled, cut into 1 1/2-inch chunks); 1/2 pound rutabagas (or turnips, peeled, cut into 1 1/2-inch chunks); 1/2 pound carrots (peeled, cut into 1 1/2-inch chunks); 3 tablespoons olive oil; 3 cloves garlic (chopped (or more to taste)); 2 teaspoons fresh rosemary (or fresh thyme, chopped, or 1/4 teaspoon dried); Salt and freshly ground black pepper

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Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 75 minutes

Servings: 6

vegetables

Ingredients

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1 pound sweet potatoes (or yams, peeled, cut into 1 1/2-inch chunks)1 pound shallots (peeled (about 8 to 10 shallots))1/2 pound parsnips (peeled, cut into 1 1/2-inch chunks)1/2 pound rutabagas (or turnips, peeled, cut into 1 1/2-inch chunks)1/2 pound carrots (peeled, cut into 1 1/2-inch chunks)3 tablespoons olive oil3 cloves garlic (chopped (or more to taste))2 teaspoons fresh rosemary (or fresh thyme, chopped, or 1/4 teaspoon dried)Salt and freshly ground black pepper

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Instructions

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Step 1

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 2

In a large bowl, toss the sweet potatoes, parsnips, rutabagas, and carrots, drizzle with olive oil.

Step 3

Arrange vegetables on prepared baking sheet in a single layer. Sprinkle with garlic and rosemary or thyme, then season to taste with salt and pepper. (I like 1 teaspoon salt and 1/2 teaspoon pepper.)

Step 4

Roast until vegetables are tender when pierced with a fork and browned around the edges, about 60 minutes. Stir vegetables occasionally to ensure even browning.