Roasted Winter Vegetables
- 3 cups (1-inch) cubed peeled rutabaga (about 1 1/2 pounds)
- 2 cups (1-inch) cubed peeled turnips (about 1 pound)
- 2 cups (1-inch) pieces fennel bulb (about 1 large)
- 2 cups (1-inch-thick) sliced parsnip (about 1/2 pound)
- 3 garlic cloves, halved
- 1 1/2 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
- Preheat oven to 400u0b0.
- Combine first 5 ingredients in a large bowl. Add oil, salt, nutmeg, and pepper; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 400u0b0 for 45 minutes or until tender and lightly browned, stirring occasionally. Remove from oven; add parsley and thyme, tossing well.
fennel bulb, garlic, extravirgin olive oil, salt, ground nutmeg, freshly ground black pepper, parsley, thyme
Taken from www.myrecipes.com/recipe/roasted-winter-vegetables-4 (may not work)