Recipe - Roasted Root Vegetables

Roasted Root Vegetables

Use any 4-lb. combo of hardy root vegetables to make this simple side.

• Yield: Makes 6 servings

Ingredients

• 1 pound turnips
• 1 pound rutabagas
• 1 pound carrots
• 1 pound parsnips
• 3 shallots, halved

• 1/2 cup olive oil
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 8 garlic cloves

Preparation

Preheat to 400°. Peel first 4 ingredients; cut into 1-inch pieces.
(If your carrots are small enough, leave them whole.)
Toss with shallots and next 4 ingredients.
Place in a single layer in a 17- x 11-inch jelly-roll pan.
Bake 30 minutes, stirring halfway through.
Add garlic; bake 45 minutes or until tender, stirring at 15-minute intervals.

Note: You can prepare 4 hours ahead:
Cool in pan 30 minutes or to room temperature;
bake at 450° for 10 to 15 minutes or until hot.