Vegetarian Garlic & Herb Roasted Vegetables

• 4 -6 round carrots (or substitute standard carrots, cut into 2-inch lengths)
• 4 -6 baby turnips
• 4 -6 baby beets
• 6 yukon gold potatoes (or other yellow potatoes)
• 1/4 cup olive oil
• 2 teaspoons dried herbs, such as sage,oregano and thyme
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 4 cloves garlic, minced

1. Preheat oven to 350 degrees.
2. Trim the root ends and tops from the carrots and turnips.
3. Do not trim the root ends of the beets.
4. Trim the tops to 1/2 inch.
5. Combine all the vegetables in a bowl and add the olive oil, herbs, salt, pepper and garlic.
6. Turn to mix well.
7. Transfer the vegetables to a shallow baking dish and roast for 45 minutes, turning occasionally, until they are easily pierced with the tip of a sharp knife.

carrots, baby turnips, baby beets, gold potatoes, olive oil, herbs, salt, fresh ground pepper, garlic

Taken from www.food.com/recipe/vegetarian-garlic-herb-roasted-vegetables-20895 (may not work)