Roasted Vegetables

By toobze

Ingredients

• 2 small turnips, peeled and quartered lengthwise
• 4 carrots, peeled and cut on the diagonal into 2-inch lengths
• 8 whole brussels sprouts, trimmed
• 4 cloves of garlic, peeled
• 2 shallots, peeled and halved
• 1 large golden beets, blanched, peeled and quartered
• 2 parsnips, peeled and cut on the diagonal into 2-inch lengths
• 3 tablespoons mild olive oil
• 1/2 tablespoon balsamic vinegar
• 1 tablespoons coarse salt
• 1/2 tablespoon finely chopped fresh sage leaves
• Freshly ground black pepper

Details

Preparation time 20mins
Cooking time 60mins
Adapted from sourcherryfarm.com

Preparation

Step 1

Preheat the oven to 425 degrees F.

In a large bowl, combine the turnips, carrots, brussels sprouts, garlic, shallots, beets, parsnips, and yams and toss to combine.

Drizzle them with oil, vinegar, salt, sage, and black pepper to taste and toss with a wooden spoon until the vegetables are evenly coated.

Place the vegetables in a single layer on a large, rimmed baking sheet.

Roast, testing occasionally with a fork, until the vegetables are tender but not mushy, about 1 hour. Stir the vegetables gently every 20 minutes to ensure even browning.