Caramelized Roasted Root Vegetables
Serves 6
carrots, parsnips, celery root, turnips, rutabaga, onions
12 garlic cloves, peeled
¼ cup olive oil
salt and freshly ground black pepper, to taste
fresh rosemary and thyme, chopped, plus more for garnish
1. Peel the vegetables and cut them into 1- to 2-inch chunks. Place them in a baking dish, add the garlic and toss with the oil. Season with salt and pepper.
2. Roast the vegetables in a 425-degree oven for 20 minutes. Continue roasting, stirring and turning the vegetables a time or two for another 20 minutes. Stir in the herbs and cook for another 10 minutes until tender yet crisp around the edges.
3. Remove from the oven and garnish with additional herbs.
Enjoy!
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