Roasted Refrigerator Clear-Out
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 1 1⁄2 lbs potatoes
- 11 ounces butternut squash
- 1 medium onion
- 4 stalks celery
- 8 ounces carrots
- 1 lb turnip
- 2 apples
- 1 teaspoon nutmeg
- 2 teaspoons dried leaf thyme
- 2 teaspoons kosher salt
- 4 tablespoons olive oil
- 2 tablespoons minced garlic cloves
directions
- Preheat oven to 375 degrees.
- Cut, peel, and trim all veggies. Keep the sizes roughly uniform (1/4 to 1/2 inch cubes) to encourage them to all be done at the same time.
- Toss them into your largest bowl and drizzle with 2 Tbsp of the olive oil, and all of the garlic, salt, thyme, and nutmeg and stir to combine thoroughly.
- Spread the bottom and sides of two jelly-roll pans or large flat baking dishes with 1 Tbsp each of olive oil.
- Spread the flavored vegetables in a single layer. Roast for 20 minutes, stir, and continue roasting until done, another 20-25 minutes.
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RECIPE SUBMITTED BY
I love "real" food.
I lost about 30 pounds, but I've gained a bit back. It's January 5, 2009, and it's time to get back to watching what I eat.
I want to use real ingredients-- real butter, real sugar-- and compensate with good taste for the need to eat smaller servings. It's a the flavor-to-calorie ratio I look at.