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Oven Roasted Winter Vegetables

November 17, 2007 - 7:28pm — Anne Mann
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Summary

Yield
Source

Isa Duffek

Prep time2 hours
Flavorsrosemary garlic lemon potato rutabaga parsnip
MealtimeDinner

Description

 

This recipe came from Isa Duffek (Bowen Islander, originally from Austria). I substituted Yukon Gold potatoes for the little red potatoes. Next time I would use more Rosemary, but I am still trying to nurture the little offshoot from the big Rosemary bush that didn't survive the last winter, so Rosemary gets used sparingly for now.

Ingredients

Instructions

One more ingredient: 2 cloves garlic (slivers)

Scrub potatoes - do not peel. Cut the larger ones into quarters. Cut carrots and parsnips into 1-1/2 in. (4 cm) pieces. Cut rutabaga into 1/4 in. (5 mm) slices, then cut each slice into 5 wedges.

In large, greased shallow baking dish, combine vegetables, oil, rosemary, salt and pepper. Toss to coat well. Drizzle with lemon juice.

Bake, covered, in 450 F (230 C) oven 30 minutes. Uncover, roast 25 minutes or until tender and browned, stirring after 15 minutes.

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