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Gallery Roasted Root Vegetables with Sage and Garlic Recipe Summary Servings: 6
Ingredients Ingredient Checklist 8 ounces rutabagas, peeled and cut into 1/2-inch cubes or half-moons 8 ounces turnips, peeled and cut into 1/2-inch cubes or half-moons 8 ounces carrots, peeled and cut into 1/2-inch cubes or rounds 8 ounces parsnips, peeled and cut into 1/2-inch cubes or rounds 8 fresh sage leaves 4 garlic cloves (do not peel) Coarse salt and freshly ground pepper 4 1/2 teaspoons olive oil
Gallery Roasted Root Vegetables with Sage and Garlic
Recipe Summary Servings: 6
Gallery
Roasted Root Vegetables with Sage and Garlic
Roasted Root Vegetables with Sage and Garlic
Roasted Root Vegetables with Sage and Garlic
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 8 ounces rutabagas, peeled and cut into 1/2-inch cubes or half-moons 8 ounces turnips, peeled and cut into 1/2-inch cubes or half-moons 8 ounces carrots, peeled and cut into 1/2-inch cubes or rounds 8 ounces parsnips, peeled and cut into 1/2-inch cubes or rounds 8 fresh sage leaves 4 garlic cloves (do not peel) Coarse salt and freshly ground pepper 4 1/2 teaspoons olive oil
Directions
Preheat oven to 375 degrees. Toss together all ingredients; spread out in a roasting pan. Roast, stirring occasionally, until golden brown and tender, 50 to 60 minutes.
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All Reviews for Roasted Root Vegetables with Sage and Garlic
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Root Vegetables with Sage and Garlic
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
