New This Month

Roasted Root Vegetables with Sage and Garlic

Roasting carrots, rutabagas, turnips, and parsnips (here with fresh sage and garlic) highlights their richness and varying intensities of sweetness.

  • Servings: 6

Source: Martha Stewart Living, November 2004

Ingredients

  • 8 ounces rutabagas, peeled and cut into 1/2-inch cubes or half-moons
  • 8 ounces turnips, peeled and cut into 1/2-inch cubes or half-moons
  • 8 ounces carrots, peeled and cut into 1/2-inch cubes or rounds
  • 8 ounces parsnips, peeled and cut into 1/2-inch cubes or rounds
  • 8 fresh sage leaves
  • 4 garlic cloves (do not peel)
  • Coarse salt and freshly ground pepper
  • 4 1/2 teaspoons olive oil

Directions

  1. Preheat oven to 375 degrees. Toss together all ingredients; spread out in a roasting pan. Roast, stirring occasionally, until golden brown and tender, 50 to 60 minutes.

Reviews

Be the first to comment!