|Roasted Root and Fall Vegetables|| |
- Root and other fall vegetables such as turnips, carrots, potatoes, parsnips, butternut squash, onions
- ½ c. Extra Virgin Olive Oil
- 1 T Coarse Salt
- 1 t. Black Pepper
- ½ t. Fresh Rosemary finely chopped (optional)
- 8 cloves of garlic - peeled
- Peeled and chop vegetables in 1 - 2 inches.
- Mix all ingredients together in a large bowl.
- Spread on a baking dish and roast at 425 degrees for about an hour.
- Pour onto a deep serving dish and cover with foil to keep warm