Roasted Root Vegetables with Sage and Garlic

Name: Roasted Root Vegetables with Sage and Garlic
Yield: serves 4 to 6
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

January 26, 2012

Recipe information

Yield
serves 4 to 6

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

Preparation

Preheat the oven to 375°F. Toss together all the ingredients; spread out in a roasting pan. Roast, stirring occasionally, until golden brown and tender, 50 to 60 minutes.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsRutabaga Root Vegetable Vegetable Turnip Carrot Parsnip Sage Herbs & Spices Side Dinner Vegan Vegetarian Gluten Free Dairy Free Nut Free Easy Roast Summer Fall Cookbooks

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