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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.



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  • Writer's picture Therese Nugent

Caramelized Roasted Root Vegetables

Caramelized Roasted Root Vegetables

Serves 6

carrots, parsnips, celery root, turnips, rutabaga, onions

12 garlic cloves, peeled

¼ cup olive oil

salt and freshly ground black pepper, to taste

fresh rosemary and thyme, chopped, plus more for garnish

1. Peel the vegetables and cut them into 1- to 2-inch chunks. Place them in a baking dish, add the garlic and toss with the oil. Season with salt and pepper.

2. Roast the vegetables in a 425-degree oven for 20 minutes. Continue roasting, stirring and turning the vegetables a time or two for another 20 minutes. Stir in the herbs and cook for another 10 minutes until tender yet crisp around the edges.

3. Remove from the oven and garnish with additional herbs.


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