This is a great dish, but the directions are misleading. You don't need to bake for an additional 45 minutes after adding the garlic, only 15-20 minutes for a total of 45-50 minutes. Everything would be burned to a crisp if the total baking time was 1 hour 15 minutes. You can use any combination of winter root vegetables. My family is not fond of turnips and rutabagas, so I substituted beets. Just make sure that all vegetables are cut to about the same size so that everything cooks evenly.
Roasted Root Vegetables
Photo: Iain Bagwell; Styling: Caroline M. Cunningham
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Total: 1 Hour, 45 Minutes
- 1 pound turnips
- 1 pound rutabagas
- 1 pound carrots
- 1 pound parsnips
- 3 shallots, halved
- 1/2 cup olive oil
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 8 garlic cloves
- Preheat to 400°. Peel first 4 ingredients; cut into 1-inch pieces. (If your carrots are small enough, leave them whole.) Toss with shallots and next 4 ingredients. Place in a single layer in a 17- x 11-inch jelly-roll pan. Bake 30 minutes, stirring halfway through. Add garlic; bake 45 minutes or until tender, stirring at 15-minute intervals.
- Note: You can prepare 4 hours ahead: Cool in pan 30 minutes or to room temperature; bake at 450° for 10 to 15 minutes or until hot.
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