Roasted Root Vegetables (serves 8)


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These work very well as a main course, or as a side dish to roast meats. Leftovers make an excellent base for soup. Just puree them and add enough of your favorite stock to produce a rich, silky cream soup. ~ Glyn

Roasted Root Vegetables

2 sweet potatoes, peeled and cubed
2 white potatoes, peeled and cubed
6 small white turnips, peeled and cubed
6 small red beets, peeled and cubed
1 large yellow onion, coarsely chopped
2 large cloves garlic, thinly sliced
½ c olive oil
1 tsp rubbed sage
¼ c fresh rosemary leaves
½ tsp salt
¼ tsp black pepper

Place all the vegetables in a large baking dish. Add the oil and the spices. Toss to evenly coat the veggies. Roast in a 375 oven for 45 minutes, or until the veggies are cooked and slightly crisped.

This entry was posted by Glyn Ruppe-Melnyk.

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