Root vegetables are a winter favorite around our house. When the price of out-of-season veggies go up, root vegetables like rutabagas, parsnips and leeks remain inexpensive.
But the real value of root vegetables is in their nutritional content. Rutabagas are a good source of vitamin C and potassium. Parsnips are a good source of folate, which helps produce and maintain new cells. Leeks are an good source of vitamin A, beta carotene and lutein, a nutrient that is good for eye health.
Plus, they make an filling replacement for meat in the center of a plate.
1. Spray two baking pans with cooking spray. Pre-heat oven to 350 degrees. Move racks to top two positions.
2. Peel and cut rutabaga, carrots and parsnips into 1-inch pieces. Coarsely chop onions. Slice white and light green parts of leeks and slice fennel bulb (not stems). Toss root vegetables and potatoes with oil and pepper in a large bowl then split evenly between two baking pans.
3. Separate pans on different shelves and bake for 30 minutes. Add 5 garlic cloves to each pan, swap pan positions and bake another 30 minutes.