Ingredients
-
5 large carrots, unpeeled, in 3/4 inch slices
-
1 large rutabaga, peeled, in 1 x 1 inch cubes
-
4 turnips, peeled, in 1 x 1 inch cubes
-
3 yellow beets, peeled, in 1 x 1 inch cubes
-
6 garlic cloves, unpeeled
-
3 stalks celery, in 3/4 inch slices
-
1/4 cup olive oil
-
1/4 cup balsamic vinegar
-
1/3 cup honey
-
1 teaspoon garlic powder
-
2 teaspoons fresh rosemary, minced
-
1/2 teaspoon salt
-
fresh ground black pepper, to taste
-
2 -3 small boiling potatoes, in 1x1 inch cubes (Yukon or New varieties)
-
1 large parsnip, in 3/4 inch slices
-
1 large yam, peeled, in 1 x 1 inch cubes
Instructions
- Preheat oven to 375 degrees.
- Cut the bottom 1/4 inch of each garlic clove off but do not peel cloves.
- Toss ingredients in a deep baking dish.
- Roast, uncovered, for approximately 30 minutes or until all vegetables are soft throughout.
- Toss vegetables and turn heat up to 400 degrees. Roast until vegetables are browned and caramelized (15-20 minutes).
- Serve hot or at room temperature.