Roasted Root Vegetables

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Susan Nicholson

Serves 6 people

Categories: Vegetables

Ingredients

  • 12 oz. fresh whole white mushrooms, stems removed
  • 2 lb. mixed root vegetables such as sweet potatoes, parsnips, and carrots, cut into 1-inch pieces
  • 2 medium onions, cut into 1-inch wedges
  • 12 cloves garlic, peeled and halved
  • 3 Tbsp. canola oil
  • 1 1/2 tsp. dried rosemary
  • 1 tsp. coarse salt
  • 1/2 tsp. freshly ground black pepper

Directions

  1. Heat oven to 425 degrees. In two shallow roasting pans, arrange vegetables in a single layer.
  2. Combine oil, rosemary, salt and pepper. Drizzle over vegetables; turning to coat.

  3. Roast, stirring once, for 15 minutes; rotate pans top to bottom (for more even cooking). Roast 15 more minutes or until tender.

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