Recipe courtesy of Jonathan Waxman
Roasted Root Vegetables With Garlic
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 248
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 47
- Dietary Fiber
- 9
- Sugar
- 14
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 830
- Total: 1 hr 5 min
- Active: 20 min
Ingredients
20 cloves garlic, peeled
12 fingerling potatoes, washed and cut into chunks
12 whole shallots, peeled
8 small turnips, washed
2 whole rutabaga, washed and cut into chunks
Olive oil, for drizzling
Salt and pepper
Directions
- Preheat oven to 375 degrees F.
- Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper.
- Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes.
- Serve immediately.