These roasted vegetables are one of our favorite fall and winter dishes. It really isn’t a recipe, but I have included the exact amounts that are pictured here. But, I have used different amounts and even different vegetables in the past. Basically, I just cut up a bunch of vegetables, add some whole garlic cloves, toss them in olive oil, sprinkle them with salt and pepper, and roast them until they are done. It is really extremely simple, but so delicious!
This recipe is based on the vegetables my husband and I roasted last week using the procedure above, but actually keeping track of amounts. This is a huge amount of vegetables. It could probably serve eight to twelve people. I cooked them in two 9″x13″ pans on two shelves in the oven that I switched several times during roasting. These took a really long time to cook because there were so many vegetables, so if you cut it back a little, it will probably need less time. Hope you enjoy!
- 1 small rutabaga
- 1 medium butternut squash
- 4 parsnips
- 6 carrots
- 6 medium beets
- 2 medium turnips
- 16 cloves garlic
- ½ cup olive oil
- sea salt and fresh ground pepper to taste
- Preheat oven to 350 degrees.
- Peel and cut all vegetables except garlic into bite sized pieces.
- Peel garlic cloves. Leave the cloves whole. If they are really large, you may cut them in half.
- Toss all with olive oil and salt and pepper.
- Put into two 9″ x 13″ baking dishes.
- Cook until tender (about 1½ hrs.)