Ingredients:
8 tablespoons olive oil
2 lbs rutabagas, peeled and cut into 1 inch cubes
2 lbs onions, cut into 1 inch wedges
1 lb carrots, peeled and cut into 2 inch long pieces
1 lb sweet potatoes, peeled and cut into 1 1/2 inch cubes
1 lb potatoes, peeled and cut into 1 1/2 inch cubes
20 cloves garlic, peeled
1 tablespoon crumbled dried sage
1 tablespoon crumbled dried rosemary
1 tablespoon crumbled dried oregano
1 lemons, juice of
Directions:
Preheat oven to 450F.
Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans – vegetables should be in single layer).
Remove from oven.
Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans).
Add vegetables, garlic and herbs.
Drizzle remaining oil and lemon juice over.
Season and toss to coat.
Roast until tender, stirring occasionally, about 1 1/4 hours.
Servings: 10
Time preparation: 25 min.
Time total: 100 min.