Roasted Vegetables

Name: Roasted Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10 cups, 10-12 serving(s)
Ingredients: 2 cups turnips, chopped; 2 cups rutabagas, chopped; 2 cups carrots, chopped; 2 cups potatoes, chopped; 2 cups onions, chopped; 1/4 cup olive oil; 3 garlic cloves, chopped

Submitted by CJAY8248

"This recipe comes from WSU Extension Office. Any oil or garlic source is ok. Leave peelings on, great for fiber. Any root vegetables can be used. Other seasonings can also be added. Serve with french bread or add to any casserole or soup."

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Ready In:: 45mins
Ingredients:: 7
Yields:: 10 cups
Serves:: 10-12

ingredients

2 cups turnips, chopped
2 cups rutabagas, chopped
2 cups carrots, chopped
2 cups potatoes, chopped
2 cups onions, chopped
¹⁄₄ cup olive oil
3 garlic cloves, chopped

directions

Wash all vegetables well and chop into large chunks. Place on baking sheet. Sprinkle with olive oil. Sprinkle garlic on top of veggies. Put baking sheet into oven at 375*. Roast for 35 minutes.

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RECIPE SUBMITTED BY

CJAY8248

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