Roasted Winter Vegetables



2 turnips, peeled and cubed
2 potatoes, with peel on
1 carrot, peeled and sliced
1 onion, chopped
1 large beet, peeled and cut into wedges
2 tablespoons olive oil
1 head of garlic, peeled and chopped
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried sage
1 teaspoon dried thyme


Yield 4 servings

Preheat oven to 375 degrees F. Combine oil, sage, thyme, salt and pepper. In a large bowl, place vegetables and garlic, and toss well with oil mixture. Place coated vegetables in a single layer onto baking sheet. Roast for 30 minutes. Rotate baking sheet and continue to roast vegetables until they are tender, about 45 more minutes.

Nutrition information: