Makes 4 to 6 servings
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 1⁄2 teaspoons chopped fresh marjoram
1 1⁄2 teaspoons chopped fresh thyme
1⁄2 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
2 garnet yams, peeled and cut into
1-inch chunks
2 acorn, banana, butternut, Hubbard,
kabocha, or delicata squash, peeled
and cut into 1⁄2-inch-thick chunks
2 carrots, peeled and cut into 1-inch
chunks
1 red onion, cut into 1-inch wedges
1 small turnip, peeled and cut
into 1-inch wedges
1 Preheat oven to 400°. Lightly oil a
heavy, rimmed baking sheet.
2 Whisk together the oil, garlic, rosemary,
marjoram, thyme, salt, and pepper
in a large bowl. Add yams, squash, carrots,
onion, and turnip, and mix well.
3 Spread the vegetables evenly over
the prepared baking sheet. Roast for
45 minutes, or until the vegetables are
tender and beginning to brown, stirring
every 15 minutes. Transfer the roasted
vegetables to a platter and serve.
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2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 1⁄2 teaspoons chopped fresh marjoram
1 1⁄2 teaspoons chopped fresh thyme
1⁄2 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
2 garnet yams, peeled and cut into
1-inch chunks
2 acorn, banana, butternut, Hubbard,
kabocha, or delicata squash, peeled
and cut into 1⁄2-inch-thick chunks
2 carrots, peeled and cut into 1-inch
chunks
1 red onion, cut into 1-inch wedges
1 small turnip, peeled and cut
into 1-inch wedges
1 Preheat oven to 400°. Lightly oil a
heavy, rimmed baking sheet.
2 Whisk together the oil, garlic, rosemary,
marjoram, thyme, salt, and pepper
in a large bowl. Add yams, squash, carrots,
onion, and turnip, and mix well.
3 Spread the vegetables evenly over
the prepared baking sheet. Roast for
45 minutes, or until the vegetables are
tender and beginning to brown, stirring
every 15 minutes. Transfer the roasted
vegetables to a platter and serve.
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