Ingredients
Scale
- 4 bulbs garlic slice top of bulb off lengthwise to reveal cloves
- 1 lb potatoes any white, gold or red variety
- 1 lb sweet potatoes
- 1/2 lb beets any color
- 1/2 lb carrots any color
- 1/2 lb parsnip
- 1 turnip
- 1/2 rutabaga
- 1 small onion any variety
- 3 tbsp olive oil
- rosemary fresh
- thyme fresh
- sage fresh
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 400°F. Generously coat a large sheet pan with olive oil to prevent sticking.
- Slice the top off the garlic bulbs lengthwise and place them in an aluminum foil tent on the sheet pan, cut side up. Drizzle with olive oil, salt, and pepper. Seal the foil and bake for 15-20 minutes.
- Chop the remaining vegetables to desired sizes, keeping them relatively uniform for even cooking.
- In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper.
- Remove the garlic from the oven and distribute the vegetables in an even layer on the sheet pan to avoid steaming. Use an additional sheet pan if necessary.
- Roast uncovered for 20 minutes.
Notes
For more flavor, add additional fresh herbs like parsley or thyme to the vegetables before roasting.
Ensure the vegetables are cut to similar sizes for even cooking.
Experiment with different root vegetables according to season.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.