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
- 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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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