Roasted Root Vegetables with Sage and Garlic
- 8 ounces rutabagas, peeled and cut into 1/2-inch cubes or half-moons
- 8 ounces turnips, peeled and cut into 1/2-inch cubes or half-moons
- 8 ounces carrots, peeled and cut into 1/2-inch cubes or rounds
- 8 ounces parsnips, peeled and cut into 1/2-inch cubes or rounds
- 8 fresh sage leaves
- 4 garlic cloves (do not peel)
- Coarse salt and freshly ground pepper
- 4 1/2 teaspoons olive oil
- Preheat the oven to 375F.
- Toss together all the ingredients; spread out in a roasting pan.
- Roast, stirring occasionally, until golden brown and tender, 50 to 60 minutes.
rutabagas, moons, carrots, parsnips, sage, garlic, salt, olive oil
Taken from www.epicurious.com/recipes/food/views/roasted-root-vegetables-with-sage-and-garlic-392769 (may not work)