2 cloves garlic, finely chopped

4 teaspoons (20 ml) turmeric

2 tablespoons (30 ml) olive oil

2 1/2 cups (625 ml) carrots cut into 1/2-inch (1-cm) diagonal slices

3 cups (750 ml) potatoes peeled and cut into 1-inch (2.5-cm) cubes

2 cups (500 ml) rutabaga peeled and cut into 1/2-inch (1-cm) sticks

Salt and pepper

With the rack in the middle position, preheat the oven to 220°C (425°F). Line a baking pan with parchment paper.

In a large bowl, combine the garlic, turmeric and oil. Add the vegetables and coat well. Season with salt and pepper.

Spread the vegetables on the baking pan. Roast for 20 minutes. Turn the vegetables. Continue roasting until the vegetables are tender, about 15 minutes.

Turn on the broiler and broil the vegetables until nicely browned.

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