Lunch: Root for Winter Vegetables Recipe

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

Instructions

Preheat oven to 400 °. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off 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 15x10x1-in. baking pans. Place garlic on one of the pans.
Bake 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 or until vegetables are tender. Squeeze softened garlic over vegetables; dot with butter. Transfer to a serving platter.

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