Roasted Root Vegetables

A fall and winter classic. Excellent with Thanksgiving turkey.

INGREDIENTS:
  • 8 tablespoons olive oil
  • 3-4 medium carrots, peeled and cut into inch thick coins
  • 2-3 parsnips, peeled and cut into inch thick coins
  • 2 turnips, peeled and cut into 1 inch cubes
  • 2 medium to large onions, cut into 1 inch wedges
  • 1 sweet potato, peeled and cut into 1 inch cubes
  • 2 golden beets, peeled and cut into 3/4 inch cubes
  • 20 cloves garlic, peeled
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried oregano
  • 3 tablespoons lemon juice
  • salt and pepper to taste
YIELD: Serves 10 or so
COURSE: Vegetables and Sides
CUISINE: Canadian
Prep Time: 15 min
Cooking Time: 50 min
Total Time: 1 hrs 5 min
DIRECTIONS:
  1. Heat the oven to 375 degrees F. Coat a large roasting pan with 2 tablespoons of olive oil. Add the vegetables, garlic, and herbs to it.
  2. Drizzle the remaining 6 tablespoons of olive oil and the lemon juice over the melange. Season and toss to coat. Roast until tender, stirring occasionally, about 40 to 50 minutes.