Root For Winter Vegetables

• 1 whole garlic bulb
• 3 tablespoons olive oil, divided
• 1 pound fresh beets
• 3 medium parsnips
• 2 small rutabagas
• 2 medium turnips
• 4 medium carrots
• 2 large red onions, cut into wedges
• 1 teaspoon salt
• 15 whole peppercorns
• 3 bay leaves
• 1/2 cup white wine or vegetable broth
• 1/2 cup vegetable broth
• 2 tablespoons butter

1. Preheat oven to 400u0b0. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil.
2. Peel the beets, parsnips, rutabagas, turnips and carrots; cut into 2-in. pieces. Place in a large bowl; add the onions, salt, peppercorns, bay leaves and remaining oil. Toss to coat.
3. Transfer to three greased 15x10x1-in. baking pans. Place garlic on one of the pans.
4. Bake 35 minutes or until garlic is softened, stirring once. Remove garlic; set aside to cool. Drizzle wine and broth over vegetables. Bake 20-30 minutes or until vegetables are tender. Squeeze softened garlic over vegetables; dot with butter. Transfer to a serving platter.

garlic, olive oil, beets, parsnips, rutabagas, turnips, carrots, red onions, salt, peppercorns, bay leaves, white wine, vegetable broth, butter

Taken from www.tasteofhome.com/recipes/root-for-winter-vegetables/ (may not work)