RECIPE # 3919 - OVEN ROASTED VEGETABLES - Nov. 15, 2006 - NewsChannel5.com | Nashville News, Weather & Sports

ANN COX/ CENTENNIAL MEDICAL CENTER

2 onions, peeled and cut into wedges
6-8 small red potatoes, cut in half
2 turnips, washed and cut into wedges
6-8 baby carrots
2 T olive oil
10 cloves garlic, minced
¼ c chopped fresh sage, and/or rosemary
¾ t salt
½ t fresh ground pepper

Preheat oven to 425-450 F.  In a large bowl, toss vegetables with olive oil, garlic, sage, rosemary, salt and pepper.  Coat roasting pan with vegetable spray.  Place vegetables on pan and roast in oven 45-55 minutes or until fork tender.  Check and turn vegetables every 15 minutes.  Yield:  6 servings.  **May use other vegetables, just making sure to check to not overcook.