Roasted Root and Fall Vegetables

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
  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