Roasted Vegetables

Oxmoor House
Roasting emphasizes the natural sweetness in vegetables. High heat creates a caramelized or crisp surface, sealing in flavor.
6 servings


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1 1/2 pounds sweet potatoes, peeled and cut into 1 1/2
3/4 pound turnips, peeled and cut into 1 1/2
1 large onion, peeled and cut into 1 1/2
6 cloves garlic, peeled
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano or marjoram
1 teaspoon salt


Combine first 5 ingredients in a large bowl; toss well. Arrange vegetables in a single layer in a large roasting pan or broiler pan. Roast at 450° for 25 to 30 minutes or until well browned, stirring gently every 10 minutes. Stir in herbs and salt just before serving.

Created date

October 2003