Roasted Root Vegetables

• 2 Parsnips (look like white carrots)
• 2 large Carrots
• 2 medium-large Red Potatoes
• 1 medium-large or 2 small Red Onions
• 2 small Rutabagas
• 1 medium-large or 2 small
• Crushed garlic (2 cloves)
• 3 Tablespoons olive oil
• 1 Tablespoon mixed dried or fresh herbs: 1 teaspoon each thyme, rosemary, sage
• 5-8 whole cloves
• 1 teaspoon salt
• 1/4 teaspoon pepper

 

Scrub carrots, parsnips, red potatoes and turnips.  Peel rutabaga and red onion.  If the carrots and parsnips are extra large or seem old, peel them as well to reduce bitterness. Slice all vegetables into into 1-inch chunks.  Soak veggies in a large bowl of water with crushed garlic for 2 hours.  Drain vegetables, then toss with remaining herbs and spices and oil.

Spray a roasting pan or 13 x 9 baking pan with Pam and spread the vegetables out in an even layer. Sprinkle with Season-All, Tony Chachere’s or other brand of seasoned salt.  Bake at 450 degrees F. 45 minutes to one hour, until tender.

 

Bev Wright