ROASTED WINTER ROOT VEGETABLES

SERVES 4

Winter root vegetables compliment each other so well. You may use any combination you like. As for the herbs, use whatever goes well with your entree. I just happened to make this with poultry that was seasoned with sage and thyme.

INGREDIENTS

1 rutabaga, peeled and cut into 1-1/4 inch chunks

3 small turnips, peeled and cut into 1-1/4 inch chunks

3 parsnips, peeled and sliced into 1-1/4 inch pieces

2 large potatoes, cut into 1-1/4 inch chunks

1 large onion, coarsely chopped

2 large carrots, peeled and sliced into 1-1/4 inch pieces

1 head garlic, separated into cloves and peeled

8 ounces button mushrooms, whole (or halved if very large)

1 tablespoon rubbed sage

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

Preheat oven to 400° F. Place the vegetables in a large shallow baking dish. Sprinkle with the herbs, salt, pepper and olive oil. Toss to combine. Cover with foil and bake for 20 minutes. Remove cover and bake until tender, about 30 minutes, stirring occasionally.

Variation: If you want the vegetables to brown more, cut them a little smaller, increase the heat to 450° and roast, uncovered, until tender.

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