Oven-Roasted Winter Vegetables

Name: Oven-Roasted Winter Vegetables
Prep time: 25 min
Cook time: 1 h 15 min
Yield: 10 servings
Ingredients: 1 lb carrot, peeled and cut into 2 inch long pieces; 20 cloves garlic, peeled; 1 lemon, juice of; 8 tablespoons olive oil; 2 lbs onions, cut into 1 inch wedges; 1 tablespoon crumbled dried oregano; 1 lb potato, peeled and cut into 1 1/2 inch cubes; 1 tablespoon crumbled dried rosemary; 2 lbs rutabagas, peeled and cut into 1 inch cubes; 1 tablespoon crumbled dried sage; 1 lb sweet potato, peeled and cut into 1 1/2 inch cubes

Cook: 75 min

Prep: 25 min

Ready: 100 min

Servings: 10 servings

Calories: 273.61

Ingredients

1 1 lb carrot, peeled and cut into 2 inch long pieces
2 1 tablespoon crumbled dried rosemary
3 1 tablespoon crumbled dried sage
4 20 cloves garlic, peeled
5 1 lemon, juice of
6 8 tablespoons olive oil
7 2 lbs onions, cut into 1 inch wedges
8 1 tablespoon crumbled dried oregano
9 1 lb potato, peeled and cut into 1 1/2 inch cubes
10 2 lbs rutabagas, peeled and cut into 1 inch cubes
11 1 lb sweet potato, peeled and cut into 1 1/2 inch cubes

Directions

1
Preheat oven to 450F.
2
Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans – vegetables should be in single layer).
3
Remove from oven.
4
Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans).
5
Add vegetables, garlic and herbs.
6
Drizzle remaining oil and lemon juice over.
7
Season and toss to coat.
8
Roast until tender, stirring occasionally, about 1 ¼ hours.

Nutrition per serving

273.61 Calories

40.48g Carbs

4.5g Protein

11.72g Fat

Allergens

milk egg fish tree nuts wheat shellfish peanuts

Oven-Roasted Winter Vegetables

Directions

Nutrition per serving

Tags

Allergens