Roasted Root Vegetable Medley

Name: Roasted Root Vegetable Medley
Prep time: 30 min
Cook time: 45 min
Yield: 10
Ingredients: 8 to 12 slender carrots, peeled and trimmed; 8 to 12 baby turnips, peeled; 6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves; 1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices; 1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters; 1 or 2 large beets, peeled and cut into thick wedges; 1 or 2 kohlrabi bulbs, peeled and cut into thick wedges; 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices; 1 whole head garlic, separated into cloves, unpeeled; 2 or 3 sprigs fresh rosemary, sage, or thyme; Salt; Freshly ground black pepper; Extra-virgin olive oil

Roasted Root Vegetable Medley was pinched from <a href="http://www.foodnetwork.com/recipes/wolfgang-puck/roasted-root-vegetable-medley-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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8 to 12 slender carrots, peeled and trimmed

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8 to 12 baby turnips, peeled

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6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves

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1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices

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1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters

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1 or 2 large beets, peeled and cut into thick wedges

•

1 or 2 kohlrabi bulbs, peeled and cut into thick wedges

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1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices

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1 whole head garlic, separated into cloves, unpeeled

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2 or 3 sprigs fresh rosemary, sage, or thyme

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Salt

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Freshly ground black pepper

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Extra-virgin olive oil

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