Oven Roasted Root Vegetables
We had a late harvest of turnips and radishes, more than we could eat raw, so we included these in a roaster full of vegetables. I’ve not cooked with radishes much so this was something different for us. I’ve listed the veggies that were in this mix but you can use whatever you have. Everything came from our garden except the olive oil, rosemary, salt and pepper.
Recipe:
1/4 Cup Olive Oil
1 Crushed Clove Garlic mixed with 1/4 tsp. Salt
Potatoes – 1 large, cut in wedges & several small baby potatoes
Sweet Potatoes – 1 peeled and sliced
Cabbage – 1 small head cut in wedges
Carrots – 2-3, cut in quarters
Turnips – 3-4, cut in quarters
Radishes – 4-5, cut in halves
Onions – 2-3, left whole if small, cut in half or quarters if larger
Shallots – 3, left whole
Garlic – 5-6, peeled, left whole
Sage – 1 tsp. crushed
Rosemary – 1 tsp.
Thyme – 1 tsp.
Parsley – 1/4 cup freshly chopped (garnish)
Salt – to taste
Pepper – to taste
Crush 1 clove of garlic and mix with salt in a large mixing bowl. Let stand for at least 10 minutes while preparing the rest of the vegetables. Mix in the olive oil, sage, rosemary, thyme, salt and pepper. Toss in all the veggies and mix with a spatula until all are coated in the oil mix. Place in a well oiled roaster and cover. Bake for about 1 hour in a 400 degree oven. Stir the veggies halfway through the baking time. Check for doneness, toss with the fresh parsley and serve.