Ingredients
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-
1
-
1
-
1
-
1
-
1
-
2
-
2
-
2
-
1/2
-
-
-
-
-
Directions
Roasted Root Vegetables with Rosemary,This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it’s time to serve. From Bon Appetit,Absolutely wonderful! Easy to make and can use different veggies, too. So versatile! I drizzled some balsamico on top, too.,This is an amazing recipe! This makes these roots and swedes play together nicely, along with adding versatility to them. Good hot or cold: I’ve eaten this dish cold on salad greens with blue cheese drizzled on it, and it performed splendidly in a potpie with turkey after Thanksgiving. My vegetarian friends love this when I make it!
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Steps
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1
Done
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Position 1 Rack in Bottom Third of Oven and 1 Rack in Center of Oven and Preheat to 400f. |
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2
Done
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Spray 2 Heavy Large Baking Sheets With Nonstick Spray. |
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3
Done
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Combine All Remaining Ingredients Except Garlic in Very Large Bowl; Toss to Coat. |
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4
Done
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Season Generously With Salt and Pepper. |
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5
Done
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Divide Vegetable Mixture Between Prepared Sheets. |
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6
Done
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Place 1 Sheet on Each Oven Rack. |
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7
Done
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Roast 30 Minutes, Stirring Occasionally. |
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8
Done
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Reverse Positions of Baking Sheets. |
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9
Done
|
Add 5 Garlic Cloves to Each Baking Sheet. |
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10
Done
|
Continue to Roast Until All Vegetables Are Tender and Brown in Spots, Stirring and Turning Vegetables Occasionally, About 45 Minutes Longer. |
