| | Root Vegetables with Rosemary
1 small rutabaga, cubed
1 sweet potato, cubed
1 large parsnip, scrubbed and cubed
10 shallots, peeled and cut in half
3 tablespoons of olive oil
4 cloves garlic, minced
3 tablespoons of fresh rosemary leaves, chopped
3/4 cup of water
1 small turnip, cubed
2 cups of butternut squash, peeled and cubed
ground pepper to taste
Preheat oven to 400ºF. In a large baking dish, place rutabaga, sweet potato, parsnip and shallots. Sprinkle half of the olive oil, garlic, and rosemary over the vegetables. Add water. Then layer the turnip and squash on top of the first set of vegetables. Sprinkle with the remaining olive oil, garlic, and rosemary. Place in oven and bake for 20 minutes. Remove vegetables from oven, add ground pepper and stir to combine. Replace in oven and cook an additional 15 minutes.
Source: Bread and Circus
Related recipe: Baked Root Vegetables Aug 2009 |
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