Tuesday, October 16, 2012

Oven Roasted Root Vegetables

A fall vegetable medley...parsnips, carrots, turnips, rutabagas, beets, red potatoes, sweet potatoes, or any combination thereof, roasted in the oven, yield creamy interiors caramel-y exterior

2 parsnips, peeled and sliced diagonally
2 carrots, peeled and sliced diagonally
2 turnips, peeled and cubed
2 red potatoes, peeled and cubed
1 sweet potato, peeled and cubed
1 tablespoon olive oil
3 cloves of garlic, finely chopped
freshly grated black pepper

Preheat oven to 350.  Combine all ingredients in a baking tray and mix well.  Bake for an hour, until potatoes are cooked through.

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