Roasted Root Vegetables With Sage And Garlic Recipe

Ingredients

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

Preparation

Preheat oven to 375 degrees. Toss together all ingredients; spread out in a roasting pan. Roast, stirring occasionally, until golden brown and tender, 50 to 60 minutes.