Recipe information
Yield
serves 4 to 6
Ingredients
8
ounces rutabagas, peeled and cut into 1/2-inch cubes or half-moons
8
ounces turnips, peeled and cut into 1/2-inch cubes or half-moons
8
ounces carrots, peeled and cut into 1/2-inch cubes or rounds
8
ounces parsnips, peeled and cut into 1/2-inch cubes or rounds
8
fresh sage leaves
4
garlic cloves (do not peel)
Coarse salt and freshly ground pepper
4
1/2 teaspoons olive oil
Need to make a substitution?
Preparation
Preheat the oven to 375°F. Toss together all the ingredients; spread out in a roasting pan. Roast, stirring occasionally, until golden brown and tender, 50 to 60 minutes.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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