Roasted root vegetables with garlic and sage

Serves 4

• 3 lbs. root vegetables- potatoes, sweet potatoes, carrots and beets

• 3 medium sized garlic cloves

• 2 tbs. olive oil

• 1 tsp. dried sage, crumbled

• scant tsp. sea salt

• 1/4 tsp. fresh ground black pepper

Preheat the oven to 400 degrees. 

Scrub or peel the vegetables and cut them into 1 inch cubes. 

Press or mince the garlic, and combine with the oil, salt, pepper and sage (this can be done in a mortar & pestle or small blender/food processor). Toss the vegetables in the oil. 

Spread the vegetables, in a single layer, onto a large baking sheet. Bake for 40 minutes, rotating the tray halfway through. 

Let cool 10 minutes, then use a metal spatula to remove from baking tray. Taste and add more salt if needed. 

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