Name: Oven-Roasted Golden Vegetables
Ingredients: 6 tb Olive oil; 2 1/2 lb Turnips; peeled, cut into 1-inch cubes; 2 lb Onions; cut into 1-inch chunks; 1 lb Carrots; cut into 2-inch long pieces; 1 lb Sweet potatoes or yams; cut into 1-inch, cubes; 30 Garlic cloves;, unpeeled; 1 tb Dried; crumbled sage; 1 tb Dried; crumbled rosemary; Salt;, to taste; Pepper;, to taste

It’s not the excellence of our offering that makes our worship acceptable but the excellence of Christ. We cannot worship the eternal Father apart from the eternal Son… Our worship is accepted not on the basis of what we have done, but on the basis of what Christ has done… [Therefore] if we [leaders] help people focus on what God did two thousand years ago rather than twenty minutes ago, they’ll consistently find their hearts ravished by His amazing love.

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	8	Servings

INGREDIENTS

6	tb	Olive oil
2 1/2	lb	Turnips; peeled, cut into 1-inch cubes
2	lb	Onions; cut into 1-inch chunks
1	lb	Carrots; cut into 2-inch long pieces
1	lb	Sweet potatoes or yams; cut into 1-inch, cubes
30		Garlic cloves;, unpeeled
1	tb	Dried; crumbled sage
1	tb	Dried; crumbled rosemary
		Salt;, to taste
		Pepper;, to taste

INSTRUCTIONS

Preheat oven to 450 degrees. Place 2 heavy large roasting pans in oven and
heat for 15 minutes. Remove from oven and add 1 tablespoon olive oil to
each pan. Add half the vegetables, garlic and herbs to each pan. Drizzle 2
tablespoons oil over begetables in each pan. Season with salt and pepper.
Roast vegetables until tender when pierced with a fork, stirring
occasionally, about 1 1/4 hours. Serves 8. Typed by "Essie" Ethel R. Snyder
<essie49@juno.com> Date: Oct. 4, 1997
Recipe by: HOME COOKING MAGAZINE -- OCT. 1997
Posted to MC-Recipe Digest V1 #827 by essie49@juno.com (Ethel R Snyder) on
Oct 05, 1997

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“The church is prayer-conditioned.”