Root for Winter Vegetables

  “This medley is an updated version of a recipe my mom grew up with. It’s my favorite way to prepare veggies and is marvelous with a batch of hot rolls.” —Julie Butler

Ingredients

• 1 whole garlic bulb
• 3 tablespoons olive oil, divided
• 1 pound fresh beets
• 3 medium parsnips
• 2 small rutabagas
• 2 medium turnips
• 4 medium carrots
• 2 large red onions, cut into wedges
• 1 teaspoon salt
• 15 whole peppercorns
• 3 bay leaves
• 1/2 cup white wine or vegetable broth
• 1/2 cup vegetable broth
• 2 tablespoons butter

Directions

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil.
• Peel the beets, parsnips, rutabagas, turnips and carrots; cut into 2-in. pieces. Place in a large bowl; add the onions, salt, peppercorns, bay leaves and remaining oil. Toss to coat.
• Transfer to three greased 15-in. x 10-in. x 1-in. baking pans. Place garlic on one of the pans.
• Bake at 400° for 35 minutes or until garlic is softened, stirring once. Remove garlic; set aside to cool. Drizzle wine and broth over vegetables. Bake 20-30 minutes longer or until vegetables are tender. Squeeze softened garlic over vegetables; dot with butter. Transfer to a serving platter. Yield: 13 servings (3/4 cup each).