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Ingredients
| russet potatoes: 1.5 lbs |
| butternut squash (cubed): 11 fl oz |
| onions: 1 |
| celery: 4 stalks |
| carrots: 8 oz |
| turnips: 1 lb |
| whole apples: 2 |
| whole nutmeg: 1 tsp |
| dried thyme (leaves): 2 tsp |
| Kosher salt: 2 tsp |
| olive oil: 4 Tbl |
| garlic (minced): 2 Tbl (minced) |
Roasted Refrigerator Clear-Out
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
- Preheat oven to 375 degrees.
- Cut, peel, and trim all veggies. Keep the sizes roughly uniform (1/4 to 1/2 inch cubes) to encourage them to all be done at the same time.
- Toss them into your largest bowl and drizzle with 2 Tbsp of the olive oil, and all of the garlic, salt, thyme, and nutmeg and stir to combine thoroughly.
- Spread the bottom and sides of two jelly-roll pans or large flat baking dishes with 1 Tbsp each of olive oil.
- Spread the flavored vegetables in a single layer. Roast for 20 minutes, stir, and continue roasting until done, another 20-25 minutes.