Garlic Roasted Winter Vegetables
These colorful vegetables boasting a subtle herb flavor roast to perfection and are guaranteed to become a holiday favorite. They complement almost any entrée and are easy to prepare. —Donna Lamano, Olathe, Kansas
Ingredients
- 2 medium carrots
- 1 medium turnip
- 1 medium parsnip
- 1 cup cubed red potatoes
- 1 cup cubed peeled butternut squash
- 3 whole garlic bulbs, cloves separated and peeled
- 3 shallots, quartered
- 4-1/2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
Reviews
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I've made this twice; it's excellent! I thought though that the first time the squash and turnip were a bit too hard. The second time I boiled them first for five minutes before adding to the rest of the veggies. The garlic is not overpowering at all; being roasted calms it down.
Absolutely delicious! Roasted garlic is much more mellow than minced or crushed, so it wasn't overpowering at all. People should really refrain from reviewing until they have actually tested the recipe. So annoying.
I love this recipe, going to make it a second time, first time only used one bilb of garlic because I read the recipe wrong, I used turnip instead of parsnip, not a squash eater but loved this! I will use all the garlic this time, recipe is a keeper
I haven't made this but that seems like ALOT OF garlic! It sounds great just wondering if my coworkers will suffer the next day 3 stars until I make it
This is a fantastic recipe! Our daughter who is not overly fond of certain veggies, loves this. Very similar to a recipe by Ina Garten. She also uses cut-up sweet potatoes. To make it easy, I toss all the veggies in a gallon freezer lock bag along with the olive oil and then spread them on the baking pan.