Roasted Root and Fall Vegetables

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Roasted Root and Fall Vegetables

Ingredients

  • Root and other fall vegetables such as turnips carrots, potatoes, parsnips, butternut squash, onions
  • 1/2 c . Extra Virgin Olive Oil
  • 1 T Coarse Salt
  • 1 t . Black Pepper
  • 1/2 t . Fresh Rosemary finely chopped optional
  • 8 cloves of garlic - peeled

Instructions

  1. Peeled and chop vegetables in 1 - 2 inches.
  2. Mix all ingredients together in a large bowl.
  3. Spread on a baking dish and roast at 425 degrees for about an hour.
  4. Pour onto a deep serving dish and cover with foil to keep warm