Roasted Root Vegetables with Sage and Garlic

Name: Roasted Root Vegetables with Sage and Garlic
Yield: 6 servings
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

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

Source: Martha Stewart Living, November 2004

Servings

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.