| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 8 | Servings | |
INGREDIENTS
| 6 | T | 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 | T | Dried, crumbled sage |
| 1 | T | Dried, crumbled rosemary |
| Salt, to taste | ||
| Pepper, to taste |
INSTRUCTIONS
1997 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, 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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Nutrition (calculated from recipe ingredients)
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Calories: 215
Calories From Fat: 93
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 177.2mg
Potassium: 665.7mg
Carbohydrates: 29g
Fiber: 6.4g
Sugar: 13g
Protein: 3.8g