- 1 whole garlic bulb
- 3 tablespoons olive oil, divided
- 1 pound fresh beets
- 3 medium parsnips
- 2 small rutabagas
- 2 medium turnips
- 4 medium carrots
- 2 large red onions, cut into wedges
- 1 teaspoon salt
- 15 whole peppercorns
- 3 bay leaves
- 1/2 cup white wine or vegetable broth
- 1/2 cup vegetable broth
- 2 tablespoons butter
- Preheat oven to 400°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil.
- Peel the beets, parsnips, rutabagas, turnips and carrots; cut into 2-in. pieces. Place in a large bowl; add the onions, salt, peppercorns, bay leaves and remaining oil. Toss to coat.
- Transfer to three greased 15x10x1-in. baking pans. Place garlic on one of the pans.
- Bake 35 minutes or until garlic is softened, stirring once. Remove garlic; set aside to cool. Drizzle wine and broth over vegetables. Bake 20-30 minutes or until vegetables are tender. Squeeze softened garlic over vegetables; dot with butter. Transfer to a serving platter. Yield: 13 servings (3/4 cup each).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Root for Winter Vegetables
"I love roasted veggies. Toss in a few fresh green beans the last 15 min. I'm happy to see a used roasting pan being shown. Looks like mine."
"Loved this! I left out the beets and rutabagas because I didn't have. The vegetables and seasoning had a sweet taste that went over really well with my family."
"Made this to complement a beef roast for Christmas. Everyone loved it! I couldn't find fresh beets, used butternut squash instead and it worked beautifully."