Roasted Winter Vegetables

Chock-full of nutrients, the combination of hearty vegetables will fortify you for the winter's cold.


6 tablespoons olive oil

2 turnips, peeled, cut into 1-inch chunks

4 yams, cut into 1-inch chunks

10 carrots, cut into 2-inch long pieces

4 onions, cut into 1-inch chunks

15 whole garlic cloves, peeled

1 tablespoon ground sage

1 tablespoon dried rosemary


salt and pepper to taste

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Preheat oven to 450°
Spray a large roasting pan with vegetable cooking spray. Preheat in oven for 15 minutes.
Remove heated pan from oven. Spread 3 tablespoons oil on bottom. Distribute the vegetables in pan. Sprinkle with sage and rosemary. Drizzle the remaining oil and honey over vegetables. Season with salt and pepper.
Roast until tender, about 1 1/2 hours, stirring occasionally, to keep vegetables from becoming dry.
Serves: 10