Ingredients
-
8 tablespoons olive oil
-
20 cloves garlic, peeled
-
1 tablespoon crumbled dried sage
-
1 tablespoon crumbled dried rosemary
-
1 tablespoon crumbled dried oregano
-
1 lemon, juice of
-
2 lbs onions, cut into 1 inch wedges
-
1 lb potato, peeled and cut into 1 1/2 inch cubes
-
1 lb carrot, peeled and cut into 2 inch long pieces
-
1 lb sweet potato, peeled and cut into 1 1/2 inch cubes
-
2 lbs rutabagas, peeled and cut into 1 inch cubes
Instructions
- 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 ¼ hours.