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Roasted Vegetables

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


  • 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

How to Make It

  1. 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.

Christmas with Southern Living 2000